Wild chargrilled Western Australian octopus with slaw

Prep time 45 mins
Cooking Time 60 mins
Serves 4
  • 1 kg of MSC certified Raw Fremantle Octopus (look for the blue fish tick)
  • 2 tablespoons apple cider vinegar 
  • 2 lemons juiced, plus extra lemon wedges to serve 
  • 1⁄2 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 2 tablespoons oregano leaves 
  • 2 teaspoons sea salt

For the Cabbage slaw

  • 1⁄4 savoy cabbage, shredded 
  • 1 carrot, shredded
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar 
  • 1 teaspoon dried chilli flakes
  • zest and juice of 1 lemon

For the Tartare

  • 1⁄2 cup Good Fat Mayo  
  • 1 teaspoon apple cider vinegar 
  • 1 teaspoon dried dill
  • 1 teaspoon dijon mustard
  • sea salt and freshly ground black pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Preheat the oven to 180°C and line a roasting tin with baking paper.
  2. Wash the octopus under cold water and place in the prepared roasting tin with 1⁄2 cup water and the apple cider vinegar. Cover the tin with foil – being sure to secure the edges to seal it well – and cook for about 40–45 minutes, or until the octopus is tender when pressed with a fork. 
  3. Check on it once or twice during this cooking time to ensure it hasn’t dried out, adding a dash more water and apple cider vinegar for moisture if necessary.
  4. Transfer the octopus to a large heatproof bowl and add the lemon juice, olive oil, garlic, oregano and salt and mix together well. Cover with plastic wrap and leave to marinate for 30 minutes.
  5. Meanwhile, to make your slaw, combine the cabbage and carrot in a large bowl, add the olive oil, apple cider vinegar, chilli flakes, lemon zest and juice and mix together well with your hands.
  6. To make the tartare, mix all the ingredients in a bowl until well combined.
  7. Heat a chargrill pan or barbecue grill to high. Add the octopus and cook for 3–4 minutes on each side, or until nicely charred and crispy around the edges. Remove from the heat.
  8. Serve the octopus on a platter, you can slice into rough pieces and divide among plates with the cabbage slaw, dollops of tartare sauce and lemon wedges for squeezing.

Ingredients

Method

  • 1 kg of MSC certified Raw Fremantle Octopus (look for the blue fish tick)
  • 2 tablespoons apple cider vinegar 
  • 2 lemons juiced, plus extra lemon wedges to serve 
  • 1⁄2 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 2 tablespoons oregano leaves 
  • 2 teaspoons sea salt

For the Cabbage slaw

  • 1⁄4 savoy cabbage, shredded 
  • 1 carrot, shredded
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar 
  • 1 teaspoon dried chilli flakes
  • zest and juice of 1 lemon

For the Tartare

  • 1⁄2 cup Good Fat Mayo  
  • 1 teaspoon apple cider vinegar 
  • 1 teaspoon dried dill
  • 1 teaspoon dijon mustard
  • sea salt and freshly ground black pepper
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
  1. Preheat the oven to 180°C and line a roasting tin with baking paper.
  2. Wash the octopus under cold water and place in the prepared roasting tin with 1⁄2 cup water and the apple cider vinegar. Cover the tin with foil – being sure to secure the edges to seal it well – and cook for about 40–45 minutes, or until the octopus is tender when pressed with a fork. 
  3. Check on it once or twice during this cooking time to ensure it hasn’t dried out, adding a dash more water and apple cider vinegar for moisture if necessary.
  4. Transfer the octopus to a large heatproof bowl and add the lemon juice, olive oil, garlic, oregano and salt and mix together well. Cover with plastic wrap and leave to marinate for 30 minutes.
  5. Meanwhile, to make your slaw, combine the cabbage and carrot in a large bowl, add the olive oil, apple cider vinegar, chilli flakes, lemon zest and juice and mix together well with your hands.
  6. To make the tartare, mix all the ingredients in a bowl until well combined.
  7. Heat a chargrill pan or barbecue grill to high. Add the octopus and cook for 3–4 minutes on each side, or until nicely charred and crispy around the edges. Remove from the heat.
  8. Serve the octopus on a platter, you can slice into rough pieces and divide among plates with the cabbage slaw, dollops of tartare sauce and lemon wedges for squeezing.
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