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Author Rebecca Carta

Origin Australia

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INGREDIENTS

  • 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

METHOD

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.

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