
Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the octopus:
1 Octopus, blanched, head removed
For the chili oil:
2 habanero peppers, 1 seeded
1 tablespoon (15 ml) smoked paprika
1 cup (240 ml) canola oil
Salt to taste
For the potatoes:
12 baby potatoes
2 sprigs thyme
Salt for boiling water
For the dressing:
2 tablespoons (30 ml) chili oil
1 tablespoon (15 ml) sherry vinegar
1 shallot, fine chop
Parsley, chopped, to garnish
Method:
For the chili oil:
In a blender, blend oil and habanero peppers.
In a small saucepan over low heat, heat mixture until the oil begins to bubble, add paprika, salt, then strain and set aside.
For the potatoes:
In a saucepan blanch potato in boiling salted water, once half cooked smash with a spoon.
Make a tinfoil package, toss the potatoes with a drizzle of the chili oil, salt, and thyme.
Preheat barbeque to low or 275 F (135 C).
Place the package on the grill and bake with the lid closed for 15 minutes or until the potatoes are crispy.
Remove potatoes from barbeque and mash individually with a spoon.
For the dressing:
In a bowl combine shallot, vinegar, and chili oil.
For the Octopus:
Toss the octopus in chili oil and grill until the octopus is tender.
To finish:
Place the potatoes and octopus on a plate and top with the dressing and chopped parsley.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.