OCTOPUS PASTA SALAD
This is a dish which I had while in Mozambique, it was fresh, zingy and packed full of seafood goodness! And, so simple!!!!
MAKES: Enough for 6
WHAT'S IN IT?
1 large octopus, pre-prepared
1 each, green, red and yellow capsicum, cut into strips
2 cloves garlic, crushed
olive oil
1 packet large spiral pasta, cooked
Olive oil, to dress
White vinegar, to dress
Pinch salt
Peri Peri Sauce
4 birds eye (small) red chili’s, roughly chopped, seeds in
1 large red chili, roughly chopped, seeds in
2 cloves garlic, crushed
1 small carrot, grated (or half a large carrot)
2cm knob ginger, finely grated
1 lemon, zested
Pinch salt
1/4 cup vinegar
1/4 cup olive oil
PUTTING IT ALL TOGETHER:
Follow instructions to prepare you octopus.
In a large bowl, coat your octopus with a drizzle of olive oil along with the crushed garlic. Massage into the octopus. Allow to sit while your BBQ is getting nice and hot.
Onto a hot BBQ add the octopus (remember this is already pre-cooked and you are just looking to get colour on the outside) along with the capsicum.
Once you have a nice colour on both the octopus and the capsicum, remove from the heat and allow to cool slightly. Slice the octopus tentacles into nice thin disks, set aside to be added to the pasta. Cut the capsicum into 2cm chunks and add to the pasta also.
Toss and season with salt , dress well with olive oil and white vinegar. To finish, garnish with parsley and your home made peri peri sauce.
Enjoy with a cold beer and friends this summer…