Combine water, vinegar, sugar orange zest & juice and bay leaves in a large saucepan and bring to a simmer. Add the octopus and simmer gently for 2 hours, until very tender. Remove from heat and leave to cool. Meanwhile make the mandarin dressing.
Once the octopus has cooled, remove any excess skin or suckers that have come away during cooking, then cut tentacles into 15cm lengths. Finally grill the octopus on a BBQ or hot pan, until sugars begin to blacken & caramelise. Dress with Mandarin Oil dressing and serve immediately.
Paul Wilsons Mandarin Pressed Olive Oil Dressing
This is a really simple recipe that elevates your seasonal salads, seafood grills or vegetable dipping to Colourful &delicious levels of enjoyment
Here in Australia we are fortunate to have a genuine local citrus season meaning the flavours are fragrant &intense whilst being packed full of essential nutrients &vitamins
Mandarin skin is full of citrus pores, by boiling them you release their essential oils& this = flavour this also acts as an emulsifier for the dressing as well so the dressing clings &coats all the ingredients
Combine in a small pot cut mandarins with vinegar & sugar and bring this mixture to the boil gently & cook slowly until the vinegar has nearly evaporated. Add juice & cook for another 10 mins until the mandarin skin is very soft. Place the reduced mandarin mixture into a blender or bar mix &blend adding mandarin evoo gradually as you would for a mayonnaise.