Octopus With Raspberry Vinaigrette Recipe #203679
Baby octopus cooked on the barbie. Preparation time includes time to marinate in the fridge.
by Jewelies
40 min | 30 min prep
SERVES 4
- 1 kg baby octopus
- 2 garlic cloves, crushed
- 80 ml raspberry vinegar (1/3 cup)
- 80 ml olive oil (1/3 cup)
- 1/4 cup fresh oregano, finely chopped
- Remove and discard heads and beaks from octopus.
- Combine octopus with remaining ingredients in large bowl, cover and refrigerate at least 20 minutes.
- Drain octopus over small bowl, reserve marinade.
- Cook octopus, uncovered, on heated oiled BBQ, brushing occasionally with reserved marinade, until browned lightly and tender.
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5 stars