Divide the octopus into tentacles, season with salt and pepper. Marinade with garlic, rosemary, orange and lemon juice. Grill the tentacles on a griddle pan until crispy. Cut the potatoes in halve, and mix with the olives, capers and sundried tomatoes crush. Bind with enough mayo. Place the tentacles on a serving plate, drizzle with olive oil and garnish with fresh chilli. Top up with salad leaves and drizzle with lemon infused oil. Serve with the warm potato salad.
Serves 2Email this Recipe Back to Aaron's Recipes