Recipe from Sylvain Roucayrol

➔ Sylvain’s Chef Portrait

 

Grilled Octopus with Lemon Garlic and Olive oil

 

  • 6 garlic cloves
  • 2 red chillis
  • 3 lemons
  • Pared strips of 1/2 lemon
  • Juice 1 lemon
  • 120ml olive oil
  • 1 kg cooked octopus
  • Salt
  • Black pepper
  • 1 loaf sourdough bread
  • Basil

 

  1. Divide the garlic, chillis, lemon halves, peel and juice and oil between two large resealable freezer bags and mix.
  2. Add the octopus tentacles and marinate in the fridge for 24hours.
  3. Heat the barbecue or grill and cook the octopus for 4 to 5 minutes.
  4. Reheat the marinade and grill the bread.
  5. Serve the octopus with the marinade on top of the grilled sourdough with fresh basil on the top.