Baby octopus are often available fresh, but use frozen if you can't find any. When grilled on the barbie, their tentacles become deliciously crispy with juicy and tender bodies, quite a different experience from chewing on a squid ring.
Ingredients
| 2 Tbsp | Salt |
| ½ cup | Sour cream |
| 8 | Fennel, baby |
| 1 to brush | Olive oil |
| 1 | Lemon, zested |
| 1 | Lemon, in wedges to serve |
| 1 tsp | Cumin seeds |
| 20 | Baby octopus (Main) |
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Directions
- To make the salt, heat a pan, add the zest and stir for 3-4 minutes or until dried, add the seeds and cook for a minute to release the flavour. Either finely chop, use a mortar and pestle or process until fine, then add to the salt.
- Heat the grill, drizzle the octopus with olive oil, then cook over a high heat for approximately 4 minutes or until the tentacles are crispy.
- Halve the fennel, brush with olive oil and cook on the grill for 5 minutes. Combine the coriander and sour cream, season to taste.
- Serve the octopus and fennel seasoned with the lemon and cumin salt, coriander and sour cream on the side and lemon wedges.
