1 tbsp(firmly packed) each mint and oregano, finely chopped
1lemon, finely grated rind only
Combine octopus, vermouth, lemon rind and juice, herbs and chilli in a non-reactive bowl, toss to combine, then cover with plastic wrap and refrigerate to marinate (6 hours-overnight).
For pea, mint and shallot pilaf, heat a casserole over medium heat, add oil, onion, garlic, chilli and anchovy and sauté until starting to soften (5-7 minutes). Add rice, stir to coat in oil, add stock, bring to the boil, stir, then reduce heat to low, cover and cook until rice is cooked through (10-15 minutes). Meanwhile, blanch peas (1-2 minutes), then refresh, drain and set aside. Remove pilaf from heat, stand for 5 minutes, then stir through butter, shallot, mint and peas and season to taste.
Meanwhile, for Grecian salsa verde, combine ingredients in a small bowl, season to taste and set aside.
Heat a char-grill over high heat. Remove octopus from marinade (discard marinade). Drizzle octopus with oil, season to taste and grill, turning occasionally, until just cooked through (3-5 minutes). Serve hot with pilaf and salsa verde.
Note To tenderise octopus, pound tentacles with a meat mallet until they no longer feel bouncy.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.