EAT FROM the deep
CHARGRILLED OCTOPUS PERSILLADE
Persillade, a French classic, is a mixture of parsley, garlic and vinegar, and lends a deliciously acidic tang to juicy barbecued octopus
Serves 4 A LITTLE EFFORT 30 mins + 1 hr, to boil the octopus
WHAT YOU NEED OCTOPUS
1kg fresh hand-caught octopus, cleaned
1 small brown onion, peeled
2 dried bay leaves
7 – 8 whole black peppercorns 120ml olive oil
PERSILLADE
2 tbsp olive oil
2 tsp white wine vinegar
2 garlic cloves, sliced
10 caperberries
30g flat-leaf parsley, finely chopped
sea salt flakes and freshly ground
black pepper
TO SERVE
lemon wedges
chunky cucumber salad
crusty bread
HOW TO DO IT
1 Put
