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Abrolhos Octopus

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: about 1 hour
    •    Yield: Serves 4


    •    500g salt
    •    Frozen octopus tentacles
    •    Stock (water, whole orange cut into bits, thyme, garlic, onion, fennel seed, olive oil, salt, black pepper)


  1. Separate tentacles and massage the octopus with salt for 20 minutes (this cleans the octopus and removes any sea slime)
  2. Cook for 45 minutes in stock until tender
  3. Let tentacles cool briefly in stock, then remove from pot to cool completely
  4. Leave suckers on tentacles and chargrill on BBQ
  5. Serve on roast-potato emulsion with garnish of walnuts, baby tomatoes, parsley, mild chilli, pink peppercorns, olive oil and thinly sliced bravo apple.

This great family recipe is thanks to ABC Recipes at


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