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    Barbecued Octopus, Caramelised Peaches and Black Olive Tapenade

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    Prep Time
    20 mins
    Cook Time
    10 mins
    Total Time
    30 mins

    This is an easy and super tasty barbecue recipe using whole octopus legs, charred on hot embers and served with pan caramelised peaches and homemade black olive tapenade. The octopus pairs well with the sweet peaches and the tapenade brings depth to the dish. A lovely summer dish, perfect to start any barbecue.

     

    Total Time 30 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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