|Ingredients (per portion)
60 gm mini Roma tomatoes on the vine
90 gm squid ink spaghetti
1 tsp salt
2 tsp butter
250 gm baby octopus
1 small red chilli
1 lemon, zest only
1/2 tsp lemon infused olive oil
Arrange the tomatoes on a piece of foil on the tray for your griller. Turn the grill onto high and grill the tomatoes till they just char. This will probably take as long as it takes to prepare the rest of the dish.
Cut the hoods off the baby octopus, remove the beaks or any undesirable parts and cut the tentacles into pairs. Remove the skin from the hood, discarding the skin and any other undesirables. Using a sharp knife, very gently score a crosshatch pattern into the hood of the octopus. Set aside.
Fill a saucepan of water to the boil and add the salt. You want the water to taste as salty as the sea. Bring the water to the boil, add the spaghetti and cook till al dente.
Meanwhile, melt the butter in a small frying pan. When it’s bubbling, add the octopus tentacles. Grate the zest of the lemon into the pan. Slice the chili and add it to the pan. Stir the tentacles, flipping them over so they cook on both sides. After a minute or two, add the hoods and cook till they just become translucent.
Drain the pasta and mix through the sauce. Arrange pasta on the plate and reduce the sauce before tipping it onto the pasta.
The tomatoes should be charred on top. Arrange them atop the pasta and drizzle with lemon infused olive oil.
Serve immediately and enjoy.