Pan-fried octopus with chilli, coriander and garlic
“To some, these cephalopods lack the allure of crustaceans (crabs, prawns and lobsters).”
- 3 washed coriander roots
- 6 small green chillies
- 2 garlic cloves
- a pinch of salt
- 2 limes
- 1 tbsp of extra virgin olive oil
- 1 kilogram of octopus
Nevertheless, octopus is a favourite dish for many others, including my daughter, writes Steve Manfredi.
Method
This dipping sauce is adapted from a recipe by David Thompson.
Place 3 washed coriander roots in a mortar with 6 small green chillies, 2 garlic cloves and a pinch of salt. Pound to a paste, then mix in a teaspoon of sugar, a tablespoon of fish sauce, the juice of 2 limes and a tablespoon of extra virgin olive oil. Place the dipping sauce in a bowl.
For 4 people, gut and de-beak a kilogram of octopus. Cut single tentacles if a little large or leave the octopus whole if tiny.
Heat a tablespoon of extra virgin olive oil in a pan or on a flat grill
until it begins to smoke. Fry the octopus for 2-3 minutes a side, then serve
with the dipping sauce.
