Category: Food Written by Robert Manser
1 KG of Baby Octopus, cleaned and prepped.
3 tablespoons of minced garlic
1 tablespoon of sweet chilli sauce
pinch of chilli flakes (to taste)
Rinse and drain the octopus in plenty of water.
Cut to equal sizes if required or leave whole if preferred
Add all ingredients into a bowl, mix until octopus in well covered.
Leave in bowl - plastic wrap and refrigerate for at least 2 hours.
Preheat BBQ - if hooded, leave till temperature reaches 300Degrees c.
Use BOTH hotplate and grill.
Cook the octopus, leaving enough room around each piece. Preferably cook the heads on the hotplate, and the tentacles on the grill. Otherwise it may "stew" the whole lot.
This will enable a great mix of charred semi crisp tentacles and chewy/tender pieces.
Can also be done in a WOK.
Serve with some fresh cut farmhouse crunchy bread or gluten free crackers and a nice glass or two of white wine to drink