Grilled octopus with garlic

First, you should prepare the octopus. To tenderise the octopus, you need to throw a few at it, helping to soften the flesh. This is an old traditional trick I learned from my grandmother, and I think it really works!

Always use good quality olive oil for frying, as this gives the dish its Mediterranean character. Mix the garlic, pressed through a garlic press, with the oil and then use it to coat the previously washed, textured octopus. Sprinkle with ground red pepper, salt, freshly ground pepper and cook on the grill or in the grill function oven until the octopus bhéja is crispy. Always check this by feeling the octopus, it is best if it is slightly pliable but not hard.

When serving, feel free to use fresh herbs, such as parsley, which is an excellent accompaniment to seafood and helps to bring out the flavour of the octopus. When serving the octopus, it is important to slice it properly as this will make it really eye-catching and delicious. Serve with a slice of fresh lemon on the side, which makes the meat even more refreshing. Bon appétit!