Char-grilled baby octopus

Serves: 5

Difficulty: 1hat

1kg cleaned baby octopus
250ml red wine (a rough Shiraz or blend is fine or try some port for a sweeter finish)
250ml olive oil
2 teaspoons of Red Desert Dust


1. combine the octopus and the wet ingredients in a pot
2. cover and simmer for 2 hours or until tender
3. strain the octopus and place onto a hot BBQ hotplate
4. char-grill until crispy
5. season with half the Red Desert Dust and cook briefly to blacken the spice
6. remove from the hotplate and re-season with the remaining spice


Serve hot or cold with a green salad and Wild Rosella and Wasabi Dressing

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Dining Downunder Cookbook
This Australian recipe of Char-grilled baby octopus is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff