Grilled Prawns and Baby Octopus
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.