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Barbecued Octopus, Caramelised Peaches and Black Olive Tapenade

4 people
Easy

Prep time
20 mins

Cook time
10 mins

Total time
30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

4 whole cooked octopus legs
6 whole peaches, peeled, halved and pitted
25g caster sugar
Olive oil
Sea salt flakes
For the black olive tapenade:
150g pitted kalamata olives
1 tbsp baby capers
2 Cantabrico anchovy fillets
50ml olive oil
1 tsp lemon juice
2 sprigs of fresh thyme, picked
Black pepper to taste

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Introduction

This is an easy and super tasty barbecue recipe using whole octopus legs, charred on hot embers and served with pan caramelised peaches and homemade black olive tapenade. The octopus pairs well with the sweet peaches and the tapenade brings depth to the dish. A lovely summer dish, perfect to start any barbecue.

Method

Pre-heat your barbecue.
For the black olive tapenade, place all the ingredients except the thyme in a food processor. Season with black pepper then transfer to a small bowl, sprinkle the thyme leaves and set aside.
To caramelise the peaches, melt the sugar in a non-stick frying on your barbecue. Once the sugar starts to change to a light caramel colour, add the peaches and cook for 2 minutes on each side making sure you keep tossing them in the caramel.
Cook the octopus for 3 minutes on each side or until nicely charred. Rest for one minute, then serve on warm plates with the caramelised peaches, a good spoon of the black olive tapenade sauce, a drizzle of good quality extra virgin olive oil and a sprinkle of sea salt flakes.

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