- 20 baby octopus (cleaned and cut in half)
- ½ cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Marinate the octopus in a non-metallic dish for a minimum of two hours, preferably over night.
Or, store in a puree of pawpaw flesh which has a remarkable tenderizing effect.
Drain and barbecue on a hot plate for two minutes.
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