Habanero grilled octopus
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.
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