Chargrilled baby octopus with capsicum

Serves: 4

Ingredients

2 red capsicums
1⁄2 cup (75 g) sun-dried tomatoes, drained
1 lime
1 lemon
small bunch thyme
1 kg baby octopus, cleaned and debeaked
by the fishmonger
1⁄4 cup (60 ml) olive oil
1 bunch rocket
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper
lime or lemon wedges to garnish

Preparation

1. Preheat a grill rack or hotplate to very hot.

2. Slice the capsicum across the stem end to remove the base, then remove seeds with your fingertips. Cook the capsicum on the grill rack or hotplate over direct heat for 10–12 minutes until the skin is charred, turning once or twice. Remove from barbecue and set aside to cool.

3. Meanwhile, finely chop the sun-dried tomatoes. Remove the zest from the lime and the lemon, and
squeeze the juices. Finely chop enough thyme to give about 2 tablespoons. Combine in a bowl with the octopus and the 1⁄4 cup (60 ml) oil. Marinate for 10–15 minutes.

4. When the capsicums are cool, remove skins with fingertips. Slice the flesh into wide strips.

5. Cook the octopus on the grill rack or hotplate over direct heat for 5–6 minutes, spooning the marinade over regularly and turning once or twice. Remove from heat immediately or the octopus with overcook and be tough.

6. Arrange the capsicum, rocket leaves and octopus on 4 serving plates. Drizzle each plate with 2 teaspoons extra-virgin olive oil, season with salt and pepper, and garnish with lime or lemon wedges.

Cooking tip
Instead of cooking on the barbecue, the capsicum can be roasted in a preheated oven at 220°C
for 10–12 minutes. The capsicum can also be prepared earlier.