Grilled baby octopus with chilli mayo

Babiche Martens

Ingredients

1 Tbsp	Olive oil
1	Salt & freshly ground pepper, to season
20	Baby octopus, fresh or frozen (Main)

Mayo

¾ cup	Egg mayonnaise (Main)
1	Lemon, zested, plus 1 Tbsp juice
3 tsp	Parsley, finely chopped
1	Red chilli, seeds removed for less heat, very finely chopped
1 tsp	Wholegrain mustard
1 tsp	Salt

Directions

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 Tbsp of olive oil then the octopus with the tentacles facing down.
4. Leave for 3 minutes or until the crispy then turn and toss for another 2 minutes.
5. Sprinkle liberally with salt and pepper before serving with the mayo and ice cold beer.