Chargrilled Octopus

with preserved lemon & walnut tarator

Chargrilled Octopus

with preserved lemon & walnut tarator
Method
SERVES 6
One Month Before:

Preserved Lemon Quarter the lemons from the top to within 1cm of the bottom. Sprinkle salt on the exposed flesh, then reshape the fruit.Place 1 tablespoon salt on the bottom of a sterilised jar. Pack in the lemons and push them down, adding more salt and spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. If the juice released from the squashed fruit does not cover them, add

Place 1 tablespoon salt on the bottom of a sterilised jar. Pack in the lemons and push them down, adding more salt and spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice. Leave some air space before sealing the jar.

Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, removing and discarding the pulp.

The Day Before:

Octopus Rinse octopus and cut into individual tentacles.

Simmer octopus in boiling water for 40 minutes with a splash of red wine vinegar and salt. Remove from heat and let cool. Peel the skin from the octopus using a tea towel.

Marinade

Mix all ingredients together.Place the peeled octopus and marinade

Place the peeled octopus and marinade into large bowl and marinate in the fridge overnight.

The Day Of:
Walnut Tarator

Soak bread in a bowl of water for 30 seconds, then squeeze dry and set aside.

Place garlic into a food processor with motor running then add walnuts and process until finely ground.

Add bread and lemon juice and process until smooth. With motor still running, add oil in a slow, steady stream until incorporated. Transfer to a bowl, then stir in salt and pepper and lemon juice to taste.

To Serve

Remove octopus from marinade and place on a preheated hot grill and sear for about 2-3 minutes on both sides.

Remove from the grill and place on serving plate. Sprinkle octopus with finely diced preserved lemon, and serve with a dollop of walnut tarator and wedge of lime on the side; finish with a generous drizzle of extra virgin olive oil.


CHEF’S TIP: You will need to make the preserved lemon one month in advance. Alternatively, purchase it from your local grocer.


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