Name: Chilli and garlic octopus
Cook time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 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

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

Serves 8

Cook

Marinate

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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