Preparation time: 30 mins plus 4 hours refrigeration time
Cooking time: 5 mins
Serves 4-6

1kg baby octopus
½ cup olive oil
2 garlic cloves, crushed
2 Tbsp finely chopped
coriander 
1 small red chilli, finely
chopped
2 Tbsp freshly squeezed
lemon juice

SWEET CHILLI DRESSING
1 small red chilli, finely
chopped
¼ cup lemon juice
2 Tbsp brown sugar
1 Tbsp fish sauce
2 Tbsp finely chopped
coriander
1 Tbsp sweet chilli sauce

1 To clean octopus, use a small sharp knife to cut off head. Discard head and gut. Pick up octopus body and push up beak with your index finger. Remove and discard beak. Clean octopus under running water and pat dry with paper towel.
2 In a non-metallic bowl, combine oil, garlic, coriander, chilli and juice. Add octopus and stir to coat. Cover and refrigerate for at least 4 hours.
3 To make Sweet chilli dressing: Combine all the ingredients in a small jar and shake until well combined.
4 Remove octopus from marinade, reserving marinade. Pat octopus dry with paper towel. Preheat barbecue grill or flat plate on high until hot. Drizzle with a little oil, then barbecue octopus, turning often, basting with marinade to keep octopus moist, for
3-4 minutes, or until tender. Do not overcook, or the octopus will toughen. Serve warm with Sweet chilli dressing.

Photo by Chris L Jones