MKR Recipes Episode 2: Anne and Maree’s Chargrilled Octopus with Spanakorizo

Ingredients

1.5kg octopus, cleaned, portioned

2 tbs salt

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250ml red wine

2 red onions, peeled, halved

2 tbs salt

2 tsp black peppercorns

3 bay leaves

Olive oil, to drizzle

Marinade

125ml lemon juice

125ml olive oil

1 tbs dried oregano

4 garlic cloves, crushed

½ tsp flaked salt

Spanakorizo

2 tbs olive oil

1 leek, finely chopped

1 brown onion, finely chopped

100g medium grain rice

250ml chicken stock

1 tbs finely grated lemon zest

Method

1. Place octopus in a large bowl. Sprinkle over the salt and massage into octopus for 10 minutes. Rinse and drain.
2. Place the wine, onions, salt, peppercorns and bay leaves in a large saucepan over medium heat. Add enough water so that octopus will be submerged once added. Bring to a boil.
3. Slowly dip the tentacles in and out of the water three times (this will help them curl), then submerge completely. Reduce heat to low and simmer for about 45 minutes or until octopus is tender when pierced with a skewer.
4. Meanwhile, to make marinade, combine all ingredients in a large bowl. Add boiled octopus pieces and toss to coat. Refrigerate, covered, for 30 minutes or up to 4 hours to marinate.
5. To make spanakorizo, heat oil in medium saucepan over medium heat. Add leek and onion. Cook, stirring occasionally, until soft but not browned. Stir in rice, stock and lemon zest. Bring to a simmer. Cover and cook for 10 minutes or until rice is tender and stock has been absorbed, stirring occasionally. Remove from heat and stir in spinach.
6. Bring an oiled charcoal barbecue to medium heat. Cook octopus pieces, turning occasionally, for 2-3 minutes or until charred.
7. Serve octopus with spanakorizo. Drizzle with olive oil.