MKR Recipes Episode 9: Mark and Tan’s Grilled Octopus with Red Peppers and Thai Style Chimmichurri

Ingredients

4 large octopus tentacles

1 tbs olive oil

2 red capsicums, quartered, seeds and membrane removed

Coriander, to garnish

Chimichurri

1 cup flat leaf parsley leaves

1 cup coriander leaves

1 cup Thai basil leaves

1 tsp lemongrass paste

1 kaffir lime leaf, vein removed

4 garlic cloves, peeled

2 small red chillies, chopped

60ml light olive oil

2 tbs lime juice

1 tbs red wine vinegar

1 tbs caster sugar

1 tbs fish sauce

Method

Bring a large saucepan of salted water to the boil. Add octopus. Bring to a simmer. Reduce heat to low and simmer for about 45 minutes or until octopus is tender when pierced with a skewer. Remove octopus and place in a large bowl. Add oil and season generously.

Meanwhile, to make chimichurri, blend or process all ingredients to form a coarse