Spiced Grilled Octopus with Chilli and Lemon

Serves 2 to 4

Ingredients

• 1 small octopus (about 1–1.2 kg), cleaned
• 2 bay leaves
• 1 lemon, cut in half
• 2 cloves garlic, smashed
• 1 tsp sea salt

For the marinade

• 3 tbsp olive oil
• Juice of 1 lemon
• 2 tsp smoked paprika
• 1 fresh red chilli, finely chopped
• 1 tsp ground cumin
• ½ tsp chili flakes (optional, for extra heat)
• Small handful of fresh parsley, chopped

Method

1. Place the octopus in a large pan and cover with water. Add the bay leaves, lemon halves, garlic and salt. Bring to a simmer, then cook gently for 45 to 60 minutes until the octopus is tender when pierced with a knife. Drain and allow to cool slightly.

2. While the octopus is cooking, mix the olive oil, lemon juice, paprika, fresh chilli, cumin, chilli flakes and parsley in a bowl to make the marinade.

3. Cut the tentacles away from the body. Toss the pieces of octopus in the marinade and leave to soak up the flavours for at least 30 minutes (longer if you can).

4. Heat a grill pan or barbecue until very hot. Cook the marinated octopus for 2 to 3 minutes on each side until slightly charred.

5. Serve immediately with extra lemon wedges and a drizzle of the remaining marinade.