Ingredients (serves 3)
300ml red wine
2 tbs balsamic vinegar
1kg baby octopus, cleaned
2 tbs soy sauce
1/4 cup (60ml) sweet chilli sauce
1/4 cup (60ml) tomato sauce (ketchup)
1 cup chopped parsley or coriander
Method
1. Place wine and balsamic in a saucepan with octopus. Bring to boil, reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy and chilli. Stir to combine. Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred. Garnish with parsley.
Source
delicious. - October 2003, Page 104
Recipe by Valli Little
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