Grilled Prawns and Baby Octopus
Photography by Manja Wachsmuth.
These skewers are delicious eaten as is or, to make a larger meal, serve alongside the crisp Farm Salad with Feta.
INGREDIENTS
18 pre-cleaned frozen baby octopus, thawed
18 large peeled raw prawns
lemon wedges for serving
Marinade
2 tablespoons olive oil
2 cloves garlic, crushed
¼ teaspoon chilli flakes
½ teaspoon ground allspice
½ teaspoon ground fennel
1 tablespoon chopped thyme
finely grated zest and juice 1 orange
1 teaspoon honey
sea salt and ground pepper
12 long skewers (if wooden, soak in cold water for 30 minutes first)
METHOD
Marinade: Whisk all the ingredients in a large bowl and add the octopus and prawns.
Turn to coat well then cover and place in the fridge for at least 2 hours if possible and up to 8 hours.
Thread the marinated octopus and prawns onto the skewers.
Heat a little oil in a large sauté pan. When hot, add the skewers and cook quickly on all sides until just cooked through, spooning over the marinade as they cook.
To serve: Transfer to a platter and serve with lemon wedges or serve with Farm Salad with Feta if desired. Makes 12 skewers.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!