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Smoky Paprika Octopus ‘w’ Sriracha & ChillaxBBQ Dinner

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Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner

Smoky Paprika Octopus ‘w’ Sriracha & ChillaxBBQ Dinner

Smoky Paprika Octopus ‘w’ Sriracha & ChillaxBBQ Dinner came about from the usual Sunday evening indecisiveness. Where to eat for dinner? It’s a very early start for the kids due to school tomorrow. Shall we order in? I had defrosted some octopus and had prepped to stage 1 of a recipe I had in mind. I also had some nice thing wagyu in the freezer that would defrost super fast. Right that’s it. I am cooking. And that was that.

Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
Star of the show was this. Smoky Paprika Octopus. Click below for the recipe. This was a stunning dish. And I mean stunning. Super-tender octopus, like butter, due to low and slow. Yes, I applied the ChillaxBBQ reverse sear technique to this too. A rather delicious marinade was applied and then charred on the coals and with my Chef hand-torch. Beautifully charred. Plated as such with some lovely Sriracha mayo and a little squirt of fresh lemon juice. Heavenly!!! I’ll let wifey comment on the Facebook page…

CLICK HERE to watch an end-to-end video recipe and instructions of how to make this AMAZE-BALLS dish, of Smoky Paprika Octopus.

Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
Here is the octopus after 2 minutes in boiling water. Make sure you buy it as frozen or you freeze it if you buy it fresh. Freezing it breaks down some of the toughness. The 2minutes in salted boiling water does the tenderizing again. Then 90 minutes with the aromatics and a cm or so of water in a skillet pot in the oven delivers tenderizing stage #3. How good does this look?
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
And here she is after 90 minutes low and slow. I cut one leg off just to test and wanted wifey to try too. Yes, indeed folks I have cracked it. Super soft and easily comparable to Gaig is what she said. I am stoked. Seriously I am so happy for my first attempt. Now to get this little beauty marinading and then charred. The flavour is going to be insane.

Let’s have a little look at not just the octopus now, although that was for me the star of the Smoky Paprika Octopus ‘w’ Sriracha & ChillaxBBQ Dinner show. There was so much more happening in parallel to that.

Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
I am on the balcony serving through the windows, like the hatch of an open kitchen. Just what I want to have when we open my restaurant one day. It’s all on show with nothing to hide. As it should be.
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
My little work-station. Nice and clean as always. I am ready to rock. But the bloody Japanese BBQ & the Japanese coals I bought from Amazon have proven to be a bloody nightmare to ‘start’, so I resort to my rather old and battered Yakatori – I love this guy. Battered cos BFF Ruther’s shut it in the gate at my condo. Duh!!!
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
This is that little Japanese one and the Japanese BBQ coals. It finally got there, BUT, it took like 5 times as long as the coconut coals I love to use. So, back to the tried and trusted I had to go.
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
Now we’re rocking!!! I love this Japanese BBQ. Boy, has this seen some action as you can probably tell? Let’s just call it ‘seasoned’. It well and truly is. But I LOVE this so much. I bought this 2nd hand from my mates at Kilo and it has become one of the very best kitchen purchases I have ever made.

Wifey has a mad moment and decides she wants to become a Vlogger and created some of her own content of The Beard in action. If you really want to hear my crazy Filipino Wifey, CLICK HERE. It’s actually quite funny…

Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
First up was chargrilled Grade A4 Japanese Kagoshima Wagyu on thinly sliced homemade garlic bread. Holy shit, I mean come on. Some of the very best meat ever eaten by this fat beardy one, even if I say so myself. So very, very good.
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
Then that amazing octopus, cut into bite-sized pieces atop some Sriracha Mayo and served ChillaxBBQ style in spoons. I am loving this in a BIG way. A VERY happy wifey, a new cooking skill learnt, and a new recipe I have made up for ChillaxBBQ – triple whammy!!!
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
Blackened sweetcorn with butter, sea salt & cracked black pepper and smoked Paprika. The kids LOVED it. I bought the pre-cooked French sweetcorn to save some time and simply marinated it in a zip-lock bag until ready to char. Easy peasy!
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
And here would be the restaurant plating. Howe bloody good does that look huh? Beautiful colours. Amazing charring. If you touch this octopus it nearly falls apart. I am super-proud to have made a dish that wifey says compares to her top-four. I slept soundly tonight!!! This was THE STAR OF THE SHOW!!!
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
That is not a bad little dining area, is it? Happily families methinks. I all I could hear was chewing.
Smoky Paprika Octopus 'w' Sriracha & ChillaxBBQ Dinner
The final dish, as per a request from Strawberry Blonde. Chargrilled tomatoes. On the vine and in a zip-lock with sea salt & cracked black pepper and Olive Oil. On the coals, until they char and pop a little. Plate and sprinkle a little more sea salt & cracked black pepper. Yummo!!! Super-sweet and smoky.

Smoky Paprika Octopus ‘w’ Sriracha & ChillaxBBQ Dinner was a winner. I seriously am very proud of myself to be compared by wifey to #GAIG, #BURNTENDS, #NEDXTDOORSPANISHCAFE, #MYLITTLESPANISH PLACE, and #SMOQUEBARANDBISTRO. I am honoured to be up there in the clouds with these Chefs. It was a lovely family dinner. One we were all involved in too as I had had the kids helping me with shopping and prep all day, bless. And then cooking and plating for all to see and serving through the pass (AKA balcony window) was awesome. We’ll be doing more of that I am certain. Come on over if you like one day? But please try that octopus recipe, it is off-the-charts good if you like that sort of thing – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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