The best time of year for octopus in Devon is during the summer months when it is in season.
Octopus is tougher than its cousin the squid and so for any recipe, needs to be tenderised first. Cut the octopus into bite size pieces and put into a saucepan of water with a bay leaf, some peppercorns and a roughly chopped carrot and onion and bring to the boil then simmer gently for about an hour.
Toss the tenderised octopus for 2 minutes in a pan with a little olive oil, some garlic, salt and black pepper, lemon juice and a handful of chopped parsley. That’s all.
To grill or barbecue, make a marinade of olive oil, a few chilli flakes, lemon juice and some thyme and parsley. Put the tenderised octopus into the marinade and put into the fridge for at least an hour. Then lay the octopus pieces on the griddle, brush with some of the marinade and turn after 2-3 minutes to finish off.
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