Octopus is great barbecued, especially after a bath in this delicious Cuban-inspired mojo marinade. Unlike most seafood, octopus (and its cephalopod cousins squid and cuttlefish) can be marinated overnight, though a few hours at room temperature will do if you’re short on time. Prawns work well with this versatile marinade too and are best cooked in the shell. Split them down the back to remove the digestive tract and allow the marinade to get in but only marinate for an hour or so otherwise the citrus will ‘cook’ their delicate flesh; grill them for about 3 minutes on the shell side only, just until the flesh is opaque almost all the way through (see video below).
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