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.

  • 5 mins cooking
  • 3 hrs marinating
  • Serves 8
  • Print


Chilli and garlic octopus
  • 1 kilogram baby octopus
  • 2 teaspoon 2 teaspoons coriander seeds, crushed
  • 1/3 cup (80ml) olive oil
  • 2 clove garlic, crushed
  • 2 tablespoon lemon juice
  • 2 tablespoon sweet chilli sauce
  • 2 cup (40g) trimmed watercress


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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