Author Rebecca Carta
- 300ml red wine
- 2 tbs balsamic vinegar
- 1kg baby octopus, cleaned
- 2 tbs soy sauce
- 1/4 cup (60ml) sweet chilli sauce
- 1/4 cup (60ml) tomato sauce (ketchup)
- 1 cup chopped parsley or coriander
Place wine and balsamic in a saucepan with octopus. Bring to boil, reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy and chilli. Stir to combine.
Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred.
Garnish with parsley.