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 2

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