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Spaghetti with Grilled Baby Octopus

1.5kg baby octopus, cleaned and cut

500g Barilla n.5 spaghetti pasta

2 small birds eye chilies, thinly sliced

1/2 cup olive oil

2 handful fresh parsley, roughly chopped

2 garlic cloves, minced

juice of 1 lemon

salt to season

In a bowl place octopus, chili, olive oil, parsley, lemon juice, garlic & season with salt. Combine well & place into the fridge to marinate for 1 hour.

Cook the spaghetti according to packet instructions, drain & set aside.

Grill the octopus on high heat in a grill pan for 3 to 5 minutes per side. Turn off the heat, add the cooked pasta to pan & mix together.

Serve with a extra drizzle of olive oil.

Enjoy x

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