Nectarine, Hot chilli & Orange Salsa with Fresh BBQ Octopus

Nectarine, Hot chilli & Orange Salsa with Fresh BBQ Octopus 

Preparation Time - 10 minutes

Marinating Time -1-3 hours

Cooking Time - 1hr-1.5hrs

Ingredients - 

1 Large Octopus- Ink removed/prepared by fish monger 

2 Bay leaves

Sprinkle of black pepper corns

Squeeze of lemon juice

1 Cup of white wine

2 Cups of water

Nectarine, Hot chilli & Orange Salsa/ Marinade

1 Red onion - Finely diced

2 Ripe nectarines - Stone removed and roughly diced

1 Orange - Juice and flesh included and roughly chopped

2 Limes - Juiced

2 Medium green chillis - Seeds removed

2 Tablespoons of cornichons - Finely chopped

Large handful of parsley- Finely chopped

Sprinkle of rock salt & pepper

Dash of extra virgin olive oil

Instructions - 

Start by adding the whole octopus to a large pan with the bay leaves, peppercorns, lemon juice, white wine and water and boil for 60-90 minutes or until it's tender when jabbed with a knife. Dry and cool then add a 4-5 tablespoons of the salsa and refrigerate until ready to BBQ. Place on a hit BBQ and cook briefly fro 1-2 minutes, then remove and serve.

For the salsa, chop and combine everything noted then test and adjust seasoning if necessary. You're aiming for a spicy, zesty combination which is well seasoned and will be a good contrast to the BBQ'd octopus.