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Habanero grilled octopus
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2 habanero peppers, 1 seeded
1 tablespoon (15 ml) smoked paprika
1 cup (240 ml) canola oil
Salt, to taste
12 baby potatoes
2 sprigs thyme
Salt, for boiling water
2 tablespoons (30 ml) chili oil
1 tablespoon (15 ml) sherry vinegar
1 shallot, fine chop
Parsley, chopped, to garnish
1 octopus, blanched, head removed
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.
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.
In a bowl combine shallot, vinegar, and chili oil.
Toss the octopus in chili oil and grill until the octopus is tender.
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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