Lemon and Chilli Octopus With Herb Mayo

A community recipe by Dr_Chanelle

Not tested or verified by Nigella.com

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Introduction

The first time my Australian colleague gave this dish for me to try, I felt like I was on a luxury yatch somewhere in western Australia...simply divine and truly Australian. It's a healthy dish and I recommend to anyone who loves Australian cuisine.

Ingredients

Serves: 0

2⅕ pounds octopus (cleaned and cut into 4)
2 finely chopped chile
½ lemon juice
1 cup mayonnaise
2 teaspoons wholegrain mustard
1 tablespoon roughly chopped fresh parsley
1 pinch of paprika
1 pinch of sea salt
1 pinch of ground black pepper
2 tablespoons olive oil
½ lemon zest
lemon slices (to garnish)

Method

Lemon and Chilli Octopus With Herb Mayo is a community recipe submitted by Dr_Chanelle and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make the herb mayonnaise, place mayo in a medium bowl and add mustard, parsley, paprika, lemon juice, salt and pepper. Combine well and place to one side.

Place the octopus into a medium sized bowl and add the oil, lemon zest, salt and pepper and chopped chile.

Combine well and let stand for at least 20 minutes.

Pre heat your barbeque to very hot. Place octopus on the grill and allow to cook at a high temperature for 8-10 minutes, or until just cooked through.

Serve immediately on a 4 plates with a generous dollop of mayo and a wedge of fresh lemon.