In a pan heat oil, lemon juice, sambal olek and garlic and bring to the boil. Add baby octopus and remove pan from heat as soon as it begins to simmer. Set aside to cool. Place octopus in a container and refrigerate overnight.
To serve – remove octopus from container and rinse excess marinade. Chargrill for two minutes. Serve on fresh garden salad, dressed with sweet chilli and balsamic honey reduction.
1kg baby octopus
1½ cups lemon juice
¾ cup extra virgin olive oil
2 teaspoons Sambal Olek
2 teaspoons garlic, crushed