1 x 1.5kg octopus, cleaned
1 ¼ cups red wine vinegar
1 ¼ cups dry white wine
2 bay leaves
3 sprigs thyme
½ cup (125ml) olive oil +extra to drizzle
3 garlic cloves, chopped
1 tbsp coriander seeds, toasted and crushed
Zest and juice of 1 lemon, +extra wedges, to serve
500g kipfler potatoes, peeled and parboiled
1 fennel bulb, thinly sliced, fronds reserved
⅓ cup Ligurian olives
In a large pot, place 1.5L of water, vinegar, wine, bay leaves, thyme and peppercorns. Bring to the boil, add octopus, ensuring octopus is completely covered in liquid, cover with a lid and return to the boil. Reduce heat to a simmer and leave to cook for about 1 hour until tender. Remove octopus from liquid and set aside to cool.
In a large bowl, combine the oil, garlic, coriander seeds and lemon zest. Season with sea salt and pepper. Cut cooled octopus into large pieces and toss to coat in marinade along with parboiled potatoes. Cover and marinate for 1 to 2 hours in the fridge.
Preheat a lightly oiled barbecue or large chargrill pan to medium-high heat. When ready to cook, remove octopus from marinade but reserve it for later. Cook octopus and potatoes for 4 to 5 minutes (in batches, if necessary), turning often, or until octopus is browned and tender and the potatoes are charred.
Place cooked octopus and potatoes in a large bowl and dress with the lemon juice and a couple of tablespoons of the remaining marinade. Add the olives and thinly sliced fennel and toss to coat.
Drizzle with some more extra virgin olive oil and garnish with fennel fronds and lemon wedges. Serve warm.