recipe courtesy of executive chef Josh Harris
takes 45 mins + marinade time
makes 4 serves
8 pallidus octopus
4 red capsicum
3 large red chillies
1 birdseye chilli
1½ tbsp toasted and ground fennel seeds
1½ tbsp toasted and ground coriander seeds
½ tbsp toasted and ground cumin
2 tbsp smoked paprika
1½ tbsp sea salt flakes
½ tbsp ground black pepper
3 tbsp tomato paste
1 cup red wine vinegar
3 tbsp evoo
sweat off sliced onions, garlic, peppers & chilli until lightly caramelized.
add spices & cook out for 2-3 minutes, (careful not to burn the base).
add vinegar to deglaze, reduce by half.
add tomato paste & cook out for 3 minutes.
add water and cook out until reduced and mixture is thick and peppers are soft.
blitz, taste for any additional seasoning and allow to cool
remove octopus heads and beaks and place in a medium mixing bowl with ½ cup sea salt flakes.
massage octopus by hand for 8-10 minutes.
wash the octopus and strain then toss in a bowl with 4-5 tblsp of harissa and evoo and allow to marinate for 4-6 hours.
cook over charcoal or on the bbq for 2-3 minutes each side and serve immediately.< Back to Recipes < Back to Other print recipe