500g baby octopus, cleaned
1 bulb baby fennel, shaved (see notes)
1 Tbs lemon juice
Salt flakes and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
4 zucchini, cut lengthways into six slices
Oregano and Fennel Marinade:
1/2 cup extra virgin olive oil
3 cloves garlic, finely sliced
2 Tbs chopped oregano leaves
1 lemon, zest grated, juiced
2 tsp fennel seeds, crushed
To make the oregano and fennel marinade, olive oil, garlic, oregano, lemon zest, fennel seeds and pepper in a bowl and set aside.
Pour boiling water over octopus, leave to stand for 1-2 minutes, then drain. Add to the marinade and mix to coat well. Cover and marinate for at least 30 minutes (overnight is fine).
Heat a barbeque or char-grill plate.
Toss the fennel with lemon juice, salt, pepper and half the olive oil and set aside until needed.
Brush the zucchini with remaining olive oil, place on grill-plate and cook until golden brown on both sides. Remove and keep warm.
Remove the octopus from the marinade, drain well and cook on the grill plate for 2-5 minutes, turning occasionally, until the skin is brightly coloured.
Gently toss fennel, zucchini and octopus together and serve.
Notes: A Japanese mandolin is ideal for shaving the fennel finely. Alternative species to use: calamari, cuttlefish, squid or large green prawns (omit the boiling water).
Credits: The Sydney Seafood Cooking School