ingredients
serves 6
2/3 cup olive oil
1/3 cup hopped fresh oregano
1/3 cup chopped fresh parsley
1 tablespoon lemon juice
3 small red chillies, seeded, finely chopped
3 cloves garlic, crushed
2 pound baby octopus
method
1. Combine the oil, herbs, lemon juice, chilli and garlic in a large bowl and mix well.
2. Use a small sharp knife to remove the octopus heads. Grasp the bodies and push the beaks out from the centre with your index finger; remove and discard. Slit the heads and remove the gut. If the octopus are too large, cut them into smaller portions.
3. Mix the octopus with the herb marinade. Cover and refrigerate for 3 - 4 hours, or overnight. Drain, reserving the marinade.
4. Cook on a very hot lightly oiled barbecue or in a very hot pan for 3 - 5 minutes, or until the flesh turns white. Turn frequently and brush generously with the marinade during cooking.
