Chargrilled Octopus with Jalapeno Hummus

Chargrilled Octopus with Jalapeno Hummus

Method
Serves 12
Octopus

The Day Before

Remove the head of the octopus by cutting just under the eyes. Discard the head.

Season remaining octopus with salt and let sit for 24 hours in the fridge.

 

The Day Of

Place carrots, celery, onions, garlic, orange, lemon, cinnamon stick, red wine vinegar, red wine, rosemary, thyme, peppercorns all spice, bay leaves, water and dried red chillies into a large pot. Add seasoned octopus and bring to a boil. Cook for 30 minutes. Remove from pot and cool in bowl at room temperature.

Once cooled, portion octopus into 250g pieces  Grill each portion on a grill until slightly charred on the outside.  Place on tray and cook in 180°C oven for approximately 10 minutes or until the centre of the octopus is hot.

 

Jalapeno Hummus

Place all ingredients into a Vita Mix blender and blend until smooth. Place in container and refrigerate until ready to use.

 

To Serve

Place 100g of hummus on each plate, following by a portion of octopus. Finish with chopped green olives, chilli powder, sumac, baby celery and extra virgin olive oil.


Chef’s Tip: The jalapeno hummus will keep for five days in the fridge.

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