1kg whole baby octopus, cleaned

Marinade

80ml (1/3 cup) olive oil

2 tbsp. drained capers, crushed

2 tsp finely grated lemon zest

1 tbsp. fresh lemon juice

2 tbsp. roughly chopped Italian parsley

Freshly cracked black pepper

• Prepare the octopus – blanch and drain.

• Combine and mix in a non-metallic bowl the oil, capers, lemon rind and juice, half the parsley and pepper.

• Add the octopus and coat well in the marinade, cover and place in fridge for 30 mins – 1 hour, turn occasionally.

• Use tongs to lift and drain the octopus then place onto a pre-heated b-b-q grill or plate and cool over a medium-high heat for 2-4 minutes depending on size, turn 2-3 times.

• Remove and sprinkle with remaining parsley before serving.

• Serve with a lettuce and vine ripe tomato salad and crusty bread.

Alternatives: Cuttlefish or Squid pieces or green Prawns.