1 For ’nduja dressing, process
all ingredients in a blender
until smooth.
2 Remove heads from octopus
by cutting below the eyes and
above the tentacles, then
discard. Remove beak from
centre of tentacles by pushing
through from the cut side with
your finger and discard, then
wash and dry octopus well.
3 Gently warm olive oil in a wide
saucepan to 45°C, or lukewarm
(2-3 minutes). Remove from the
heat, add octopus and stand
in the warm oil until opaque
(6-8 minutes). Drain oil and
discard. Place octopus on a
flat tray, ensuring tentacles are
resting flat. Place another flat
tray on top, pressing to flatten,
then wrap tightly in plastic wrap.
Weigh down with food cans and
refrigerate overnight.
4 The next day, heat a char-grill
pan or barbecue to high heat.
Grill octopus, turning once, until
charred and warmed through
(1-2 minutes each side).
5 To serve, spread ’nduja
dressing on serving plates.
Top with octopus and serve
warm with crusty bread.
Note ’Nduja is a spreadable
salami available from select
butchers and Italian smallgoods
producers – look for ’nduja
with bright red colouring for
the best result.
Wine suggestion 2016 Unico
Zelo “Slate Farm” Fiano, Clare
Valley. A great example by
Brendan Carter of an Italian
variety done well in Australia.
This Fiano showcases classic
Clare Valley minerality, searing
acid line and a ripe citrus
palate, creating a great wine
for seafood and spice.Baby octopus with ’nduja dressing
SERVES 6 // PREP TIME 20 MINS // COOK 10 MINS (PLUS PRESSING)“Spicy ’nduja and octopus are a great match,” says
Papadakis. “We make the ’nduja into a dressing for
the perfect balance of spicy and salty; if you have any
left over it’s a great snack on grilled sourdough.”
Begin this recipe a day ahead to press the octopus.1 kg baby octopus
(about 6)
250 ml (1 cup) olive oil
Crusty bread, to serve
(optional)
’NDUJA DRESSING
200 ml olive oil
125 gm ’nduja (see note)
2 tbsp sherry vinegar
8 anchovy fillets126 GOURMET TRAVELLER