Grilled Octopus with Cherry Tomatoes

Cook Time 2 hours (+ cooling time)

Servings 4 as an entree

Ingredients

1kg of octopus tentacles

1/2 cup of cider vinegar

4 bay leaves

½ punnet cherry tomatoes, halved and finely sliced

1 French shallot, finely sliced

1 handful of watercress leaves picked

Vinaigrette

½ tsp. dried oregano

1 tsp. smoked paprika

1 tbs. baby capers

1 small lemon, charred and juiced

60ml Extra Virgin Olive Oil

Salt and pepper

Method

Bring a large pot of salted water to the boil along with the vinegar and bay leaves. Turn the heat down to a simmer and add the octopus tentacles, ensuring they are completely submerged. Poach for 1-1.5 hours or until tender. Turn the heat off and cool completely in the liquid. This can be done 2-3 days ahead of time if you like.

For the vinaigrette, combine all the ingredients together.

Drain from liquid and heat grill pan over a high heat. Drizzle 1 tsp of the extra virgin olive oil over the octopus and rub all over. Grill for 3-4 minutes on both sides, until charred. Cut the lemon in half and add to the grill pan cut side down. Remove the octopus and slice into 2cm pieces. Juice the charred lemon into the vinaigrette.

Scatter watercress, tomatoes and shallots on to a plate. Pile the octopus on top and drizzle over the vinaigrette and a pinch of smoked paprika.