grilled octopus with fermented chilli
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grilled octopus with fermented chilli
The simplicity in the olive oil and crushed garlic means the octopus really takes on a lip-smacking acidity with richness and saltiness to it, says Una Más executive chef Jordan Toft. Start this recipe three days ahead to ferment the sauce and marinate the octopus.
Ingredients
- 1 kg octopus hand (see note)
- 5 garlic cloves, bruised
- ½ bunch thyme, bruised, plus extra to serve
- 420 ml olive oil
- Lemon wedges, to serve
- 250 gm long red chillies, deseeded, coarsely chopped
- 150 ml apple cider vinegar
- 30 ml olive oil
- ½ tsp white sugar, or to taste
Direction
- For fermented chilli sauce, combine chillies and vinegar in a saucepan over medium heat. Bring to the boil, then set aside to cool. Transfer to an airtight container and refrigerate for 3-5 days. (see note). Strain, reserving liquid, and process chilli in a high-speed blender with oil and 1½ tsp sea salt flakes, or to taste, until very smooth. Add 1 tbsp reserved liquid to thin sauce slightly. Season to taste with sugar.
- Meanwhile, cut octopus into individual arms and trim any excess skin. Combine octopus, garlic, thyme and 400ml oil in a large bowl, cover and refrigerate to marinate (overnight, or up to 2 days).
- Preheat oven to 150°C. Enclose octopus, garlic and thyme tightly in a double sheet of foil, then bake on a tray until tender (1½ hours; see note). Cool.
- Heat a char-grill pan or barbecue to high. Drizzle octopus with remaining oil, season and grill, turning occasionally, until well charred (8-10 minutes). Slice and serve with fermented chilli sauce, lemon wedges and extra thyme.