French-Style Octopus Legs Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g octopus legs, cleaned and cut into large chunks
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup white wine (optional, substitute with chicken broth if needed)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper
• 1/4 cup chopped green onions, for garnish
• 1/4 cup toasted pine nuts, for garnish (optional)

• Rinse the octopus legs under cold water to remove any impurities. Pat them dry with paper towels.

• In a small bowl, combine the minced garlic, lemon zest, and 5g of the Tea&Grill BBQ green tea seasoning. Mix well. Rub this mixture all over the octopus legs, ensuring they are evenly coated. Let the octopus legs marinate for 30 minutes to allow the flavors to penetrate.

• Preheat your oven to 200°C (392°F). Place the marinated octopus legs on a baking tray lined with parchment paper. Drizzle with olive oil and roast in the preheated oven for 20-25 minutes, or until the octopus is tender and slightly crispy on the outside.

• While the octopus is roasting, in a small saucepan, combine the white wine (or chicken broth), lemon juice, and a pinch of salt. Bring to a simmer over medium heat. Let it reduce by half, then remove from heat.

• Transfer the roasted octopus legs to a serving plate. Drizzle with the reduced lemon sauce. Garnish with chopped fresh parsley, green onions, and toasted pine nuts (if using). Season with a pinch of salt and black pepper.