Mediterranean Grilled Octopus

Ingredients:

• 300–400g octopus tentacles (pre-cooked)

• 2 tbsp olive oil

• 2 cloves garlic (minced)

• Juice of ½ lemon

• Fresh parsley – chopped

• Salt & black pepper – to taste

• Black tea seasoning – to taste

• Roasted red peppers – for serving

• Roasted potato wedges – for serving

• Lemon wedges – for garnish

• Optional: Greek tzatziki sauce or pickled sides

Instructions:

1. If using raw octopus: Boil in water for 20–30 minutes until tender. Drain and cut into grill-ready tentacle segments.

2. Marinate: Toss octopus with olive oil, garlic, lemon juice, salt, black tea seasoning and pepper. Let marinate for 20 minutes.

3. Grill or Pan-Sear: Heat grill or pan. Cook octopus for 3–5 minutes per side until lightly charred. Grill red pepper chunks at the same time for extra flavor.

4. Roast Potatoes: Cut potatoes into wedges, season with olive oil, salt, and rosemary. Bake at 200°C (392°F) for 25 minutes until golden and crispy.

5. Serve: Plate the octopus with roasted peppers and potato wedges. Garnish with lemon wedges and parsley. Optionally, serve with tzatziki sauce or pickled vegetables on the side.