Barbecued Octopus with Pepper Salad Recipe

Name: Barbecued Octopus with Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. sm. octopus; 1/4 cup olive oil; 1/2 cup lemon juice; 1 tsp. dried oregano; marjoram; 1 clove garlic, crushed; 1 md. green bell pepper; 1 md. red bell pepper; 1 md. yellow bell pepper; 1/2 cup olive oil; 1 tbsp. lemon juice; 1 tbsp. red wine vinegar; 1 clove garlic, crushed; 1 tbsp. finely chopped parsley; 1/2 tsp. salt; Pepper

Servings: persons

1 lb. sm. octopus
1/4 cup olive oil
1/2 cup lemon juice
1 tsp. dried oregano
marjoram
1 clove garlic, crushed
1 md. green bell pepper
1 md. red bell pepper
1 md. yellow bell pepper
1/2 cup olive oil
1 tbsp. lemon juice
1 tbsp. red wine vinegar
1 clove garlic, crushed
1 tbsp. finely chopped parsley
1/2 tsp. salt
Pepper

1
Cut octopus into strips or leave whole if small enough.
2
Wash well and place in a glass bowl.
3
Add oil, lemon juice, herbs and garlic.
4
Cover and place in refrigerator for 24 hours, stirring occasionally.
5
Quarter capsicums lengthwise; remove seeds and white membrane.
6
Brush outer skin with oil and place skin-side down on hot barbecue until skins are well blistered; rub skins off with a towel.
7
Arrange on plates, alternating colours.
8
Drizzle with half of the dressing and set aside.
9
Heat barbecue to medium heat.
10
Place octopus on the barbecue plate and cook for 15 to 20 minutes, turning frequently and splashing on a little marinade as they cook.
11
Remove and pile into the center of the pepper salad.
12
Pour over remaining dressing and serve with fresh garden salad.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb. sm. octopus, 1/4 cup olive oil, 1/2 cup lemon juice, 1 tsp. dried oregano, and more.

Yes, Barbecued Octopus with Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecued Octopus with Pepper Salad

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