Baby octopus with parsley caper salad. Photo / Babiche Martens.
Baby octopus with parsley caper salad. Photo / Babiche Martens.
KEY POINTS:
Baby octopus are often served as a starter in mediterranean Europe but are less usual on local menus. If you're game to try them, give this simple recipe a whirl
Serves 4
20 baby octopus
2 cloves garlic, sliced
Zest of 1 lemon
1 Tbs olive oil
Flaky sea saltand freshly ground black pepper
2 cloves garlic
2 egg yolks
1 tsp salt
tsp caster sugar
Zest of one small lemon
Juice of one lemon
1 tsp Dijon mustard
150 ml olive oil
4 small handfuls flat-leaf parsley
2 Tbs capers, rinsed
1 Marinate the octopus with the garlic, lemon, oil and seasoning.
2 To make the mayonnaise, put garlic, egg yolks, salt, sugar, zest, juice and mustard in the food processor. Blend to combine then, with the motor running, slowly drizzle in the olive oil until the mixture emulsifies.
3 Heat the barbecue and cook the octopus until crispy - about 5 minutes.
4 Arrange the parsley leaves and capers on serving plates. Top with the octopus and add a dollop of mayonnaise.
