Epocha grilled octopus, gremolata and red mojo sauce

Serves 6
Preparation Time 50 minutes
Cooking Time 5 minutes


Tick off the ingredients as you buy them

  • 2kg Whole Octopus
  • 1/2 Brown onion
  • 3 Bay leaves
  • Salt, to taste
  • 550g Roasted red capsicum
  • 0.5g Cayenne pepper
  • 1 1/2 Garlic clove, center removed
  • 42ml Moro Sherry Vinegar
  • 3 Cummin seeds
  • 45ml Moro Frutal Extra Virgin Olive Oil
  • 1 Bunch parsley, leaf only
  • 1/2 Red chilli, seeds removed, finely chopped
  • 1 Lemon zest

To prepare the Octopus: Blanch the Octopus legs by dipping into boiling water three times. Cook in boiling water on medium heat, with half onion and three leaf of bay leaf for 45 minutes. Remove from heat, let the octopus down in the water. Remove and portion.
To prepare the Gremolata: Finely chop and combine parsley leaf, red chilli, lemon zest and 1 garlic clove in bowl. Pan sear the octopus leg in a pan with Moro Frutal Extra Virgin Olive Oil until golden brown, remove from pan. Lay a base of red mojo sauce onto serving plate. Add the Octopus leg well seasoned and topped with the gremolata.

Red Mojo Sauce

Roast the red capsicum in the oven at 180 ºC for 15 minutes or until soft .
Remove the skin and the seeds.
Add the red capsicum pulp in a blender whit the rest of the ingredients except the olive oil .
Blend until smooth and seasoned with salt .
Strained and chill