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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.