Quick & Easy

Chilli and garlic octopus

Tender chilli and garlic octopus with coriander, lemon and rocket is a great barbecue dish or perfect for a light lunch.
Chilli and garlic octopus



1.Remove heads from octopus. Remove the dark “beak” from the centre of the tentacles.
2.Heat a dry non-stick pan; add the crushed coriander seeds and cook, stirring, until fragrant. Remove from the heat.
3.Combine octopus in a bowl with coriander seeds, oil, garlic, lemon juice and chilli sauce. Cover and refrigerate, 3 hours or overnight.
4.Heat a grill pan (or heavy-based frying pan or barbecue) until very hot. Drain the octopus from the marinade. Cook octopus, in batches, for about 1 minute or until tender.
5.Toss octopus with the watercress and serve with lemon wedges, if desired.

Raw, marinated octopus can be frozen before using.


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