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Habanero grilled octopus
By
Spencer Watts
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SERVES
4
Ingredients
CHILI OIL
2 habanero peppers, 1 seeded
1 tablespoon (15 ml) smoked paprika
1 cup (240 ml) canola oil
Salt, to taste
POTATOES
12 baby potatoes
2 sprigs thyme
Salt, for boiling water
DRESSING
2 tablespoons (30 ml) chili oil
1 tablespoon (15 ml) sherry vinegar
1 shallot, fine chop
Parsley, chopped, to garnish
OCTOPUS
1 octopus, blanched, head removed
Directions
CHILI OIL
In a blender, blend oil and habanero peppers.
In a small saucepan over low heat, heat mixture until the oil begins to bubble. Add paprika and salt then strain and set aside.
POTATOES
In a saucepan, blanch potato in boiling salted water. Once half cooked, smash with a spoon.
Make a tinfoil package, toss the potatoes with a drizzle of the chili oil, salt, and thyme.
Preheat barbeque to low or 275 F (135 C).
Place the package on the grill and bake with the lid closed for 15 minutes or until the potatoes are crispy.
Remove potatoes from barbeque and mash individually with a spoon.
DRESSING
In a bowl combine shallot, vinegar, and chili oil.
OCTOPUS
Toss the octopus in chili oil and grill until the octopus is tender.
TO SERVE
Place the potatoes and octopus on a plate and top with the dressing and chopped parsley.
Watch Watts on the Grill
Fridays at 8pm ET on CTV Life Channel
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