Grilled octopus with oregano and lemon

Ingredients

For 1 serving

• Octopus270 g
• Extra virgin olive oil2 teaspoons
• Capers11 g
• Dried oregano2 pinches
• Lemon juiceto taste

Contains: shellfish

Method

1. Use pre-cooked octopus: pat it dry with kitchen paper and cut it into chunks of about 4 cm, leaving thin tentacles whole.
2. Heat a griddle or cast-iron pan over high heat for 3–4 minutes until smoking hot; brush the octopus with a little olive oil.
3. Grill the octopus for 2 minutes per side without moving it, until well marked and crisp at the edges.
4. Meanwhile rinse and dry the capers.
5. Transfer the octopus to a plate and dress it while still hot with the remaining oil, lemon juice, oregano and capers.