Baby Octopus with Green Olives
North-African-spiced baby octopus grilled until charred and tossed with red onion, green olives and parsley.
⏱️ Prep: 30 min🍳 Cook: 30 min
Ingredients
| 1 kg | baby octopus, cleaned | |
| 1 | red onion, thinly sliced | |
| 100 g | green olives, stoned and sliced | |
| 1 tablespoon | 15 ml | flat-leaf parsley, roughly chopped |
| 4 tablespoons | 60 ml | extra-virgin olive oil |
| 2 cloves | garlic, thinly sliced | |
| ½ teaspoon | 2.5 ml | ras el hanout |
| ½ tablespoon | 7.5 ml | ground ginger |
| 1 teaspoon | 5 ml | paprika |
| 1 teaspoon | 5 ml | ground cumin |
| 1 teaspoon | 5 ml | coriander seeds, crushed |
| — | warmed flatbread, to serve |
Instructions
- Place the octopus in a bowl with half the olive oil, the garlic, ras el hanout, ginger, paprika, cumin and coriander seeds. Season generously with sea salt and freshly ground black pepper and combine well. Cover and marinate 30 minutes in the refrigerator.
- Preheat the barbecue to medium. Grill the octopus about 30 minutes, turning regularly, until charred and cooked through.
- Transfer to a serving bowl; add the onion, olives, parsley and remaining oil, and mix gently to combine. Serve with warmed flatbread.