With summer right around the corner, we've decided to revisit some of our favourite recipes from our last Summer Annual, contributed by our very own food enthusiast, Douk Konstantaras.
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INGREDIENTS
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1 whole medium octopus
⅓ cup extra virgin olive oil
1 tbsp red wine vinegar
½ cup chopped parsley
Pinch of paprika
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METHOD
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PREPARE the octopus by removing the head and discarding
CUT the octopus into individual legs
COMBINE oil, red wine vinegar, paprika and a pinch of salt into a bowl and stir until mixed
PLACE octopus legs onto a hot charcoal bbq and cook for 10-15 minutes. Turn occasionally
ONCE the octopus is cooked, place in a bowl and toss through the dressing and parsley
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