Barbequed Greek Octopus with Tomato Salad and Aioli - Recipe by Sydney Fish Market

Ingredients

1 kg medium octopus, cleaned
1/2 onion, sliced
2 garlic cloves, smashed
1 stick celery
2 lemons
1/4 cup extra virgin olive oil, plus extra for serving
1/4 cup \Ouzo
1 bunch oregano
Salt and pepper to taste
200 g halloumi, pan-fried
(saganaki style), to serve

Tomato salad:

1 garlic clove, crushed
3 Tbs extra virgin olive oil
Salt and pepper
2 thick slices sourdough
400 g heirloom cherry tomatoes, halved
1/3 cup black olives, pitted
1/2 bunch basil leaves, torn
1 Tbs balsamic vinegar

Aioli:

2-3 garlic cloves, crushed
1 Tbs lemon juice
1 cup mayonnaise
Salt and pepper to taste

Method

Octopus:

To tenderise octopus, place into a large pot and cover with enough cold water to cover it by 5 cm. Add onion, garlic, celery, 1 lemon (sliced), and 2 tablespoons of the olive oil. Bring water to a simmer over medium-high heat. Reduce heat to low and cover with lid. Simmer gently for 35 minutes. Turn off heat and leave octopus to cool in the liquid.

Once completely cool, drain well and transfer to a tray. Refrigerate uncovered until dry (this step can be done a day in advance).

Cut tentacles from body and cut head into bite size pieces. Combine octopus with 2 tablespoons of lemon juice from remaining lemon, ouzo, remaining olive oil, and 1/2 bunch oregano. Season with salt and pepper and marinate for 30 minutes.

Heat a char-grill pan or barbeque plate over medium-high heat. Cook octopus in batches for 3-4 minutes, or until charred and golden.

Pan fry the halloumi in olive oil in a preheated hot pan for 2-3 minutes each side.

Brush charred octopus with remaining ouzo marinade and arrange on a platter, or in a bowl. Drizzle over extra olive oil and season with salt and pepper. Garnish with extra oregano leaves and serve with pan-fried halloumi.

Tomato salad:

1 tablespoon balsamic vinegar

Combine garlic, 1 tablespoon of olive oil and salt and pepper. Mix well and brush over both sides of the bread. Toast under a preheated grill until golden and crisp. Set aside to cool and coarsely chop or tear into bite-size pieces.

Combine tomatoes, olives and basil. Drizzle over remaining oil and balsamic vinegar. Season to taste and toss to coat in dressing. Just before serving, add toasted bread and mix well. Serve immediately.

Aioli:

Combine garlic, lemon juice and mayo and mix well. Season to taste with salt and plenty of black pepper.

Credits: Sydney Fish Market

Photo Credits: Sydney Fish Market