KEY POINTS:
Serves 4
20 fresh or frozen baby octopus
Olive oil for grilling
Salt and freshly ground black pepper
Mayo
¾ cup good quality whole egg mayonnaise
Zest of one lemon and 1 Tbsp of juice
3 tsp finely chopped parsley
1 tsp wholegrain mustard
1 red chilli, seeds removed for less heat, very finely chopped
1 tsp salt
1 To make the mayo - combine the mayonnaise, lemon zest and juice, parsley, mustard and chilli. Season to taste.
2 If the octopus are frozen, defrost and thoroughly drain. Pat dry with a paper towel before grilling.
3 Heat the grill or pan and when hot, add 1 Tbs of olive oil then the octopus with the tentacles facing down. Leave for 3 minutes or until the crispy then turn and toss for another 2 minutes.
4 Sprinkle liberally with salt and pepper before serving with the mayo and ice cold beer.