Succulent octopus and juicy scampi are grilled with Cajun spices, then served with creamy Oli & Vine Mayonnaise, zesty Aioli, and a sprinkle of fresh lemon thyme for a burst of bold flavours.
Cajun grilled scampi dish

Ingredients

Serves:
  • 6 each Scampi / Langoustines
  • 1 kg Octopus tails
  • 2 each Lime
  • 1 each Carrot, diced
  • 1 each Onion, diced
  • 1 each Celery stick, diced
  • 6 g Garlic
  • 5.7 g Salt
  • 2.3 each Peppercorns
  • 26 g Cajun spice mix
  • 59 mL Olive Oil
  • 59 mL Oli & Vine Whole Egg Mayonnaise
  • 59 mL Oli & Vine Aioli
  • 13 g Fresh lemon thyme
  • 13 g Smoky paprika
  • 13 g Sweet paprika
  • 6 g Cayenne pepper (depending on your chilli tolerance)
  • 18 g Kosher salt flakes
  • 6.9 g Onion powder
  • 6.9 g Garlic powder
  • 6.9 g Ground white pepper
  • 6.9 g Ground black pepper
  • 6.9 g Dried oregano
  • 6.9 g Dried thyme
Recipe Calculator

Method

Prep Time: 1 hour.

Step One

Wash your octopus well under cold running water for 5 minutes.

Step Two

In a large pot with boiling water add the zest and juice of one lime, diced carrot, diced onion, diced celery stick, two cloves of garlic, salt and pepper corns.

Step Three

Add the octopus and turn the heat down to a simmer and cook for 35 to 45 minutes turning occasionally and cook until the octopus can be easily pierced by a fork, (if you think it needs another 15 minutes cooking time, it’s better to keep cooking at this stage for tenderness).

Step Four

Then remove the octopus and set aside. Discard the octopus simmering liquid, (this can be done the day before).

Step Five

Pre-heat the oven to 185°C.

Step Six

Mix the olive oil and the Cajun spice-mix together. Set aside to let the flavours develop.

Step Seven

Cut the scampi down the middle to reveal the fleshy insides. Clean out the innards then rinse with a little bit of cold water if needed. Place the cut side up on an oven tray. Drizzle with the Cajun spice oil mix, then set aside.

Step Eight

On a second oven tray place the octopus. Coat with some of the Cajun spice oil mix. (You could also work to this stage before your guests arrive, refrigerating and marinating the octopus for a couple of hours).

Step Nine

When ready to cook, place the octopus on the bottom shelf in the oven and the scampi on the top shelf so you can easily check on it. Cook for about 10 to 15 minutes or until the scampi is just cooked through. (It’s important not to overcook scampi, the octopus will take care of itself).

Step Ten

To serve, divide the octopus onto warm plates, top with the scampi, then drizzle the Oli & Vine whole egg Mayonnaise and remaining Cajun spice oil mix, add the fresh lemon thyme.

Step Eleven

Serve with a ramekin of Oli & Vine Aioli and fresh cut lime wedges.

Cajun Spice Mix

Makes approximately 68g.

Step One

Mix all the spices together, keep the mix as dry as possible.

Step Two

Store in an airtight dry container, keep it no longer than 1 month.

Step Three

Used as directed by other recipes.

Step Four

Excellent for seafood and chicken or if you’re in a spice lover’s house, leave it on the dining table instead of salt and pepper.