Grilled Prawns and Baby Octopus

, from Issue #63. November, 2015
Photography by Manja Wachsmuth.
Grilled Prawns and Baby Octopus

These skewers are delicious eaten as is or, to make a larger meal, serve alongside the crisp Farm Salad with Feta. 


18 pre-cleaned frozen baby octopus, thawed 
18 large peeled raw prawns
lemon wedges for serving
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)


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.