BBQ Octopus

• 300ml red wine
• 2 tbs balsamic vinegar
• 1kg baby octopus, cleaned
• 2 tbs soy sauce
• 1/4 cup (60ml) sweet chilli sauce
• 1/4 cup (60ml) tomato sauce (ketchup)
• 1 cup chopped parsley or coriander

Place wine and balsamic in a saucepan with octopus. Bring to boil, reduce heat to low and simmer for 20 minutes. Drain octopus, place in a bowl with soy and chilli. Stir to combine.

Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until cooked or lightly charred.

Garnish with parsley.