Barbecued Chilli Octopus with Red Capsicum & Tzatziki
Barbecuing | Marinating
Tzatziki, also called jajiki or jajik, is a popular Greek and Turkish dip. The yoghurt and cucumber are both very refreshing, so it makes a great accompaniment to anything spicy, similar to an Indian raita.
Serves 4 as an entrée
500g baby octopus, cleaned
2 cloves garlic, finely sliced
3 small red chillies, seeded and finely chopped
1½ teaspoons chopped oregano leaves
¾ cup extra virgin olive oil
2 red capsicums, seeded and cut into chunks
1 stalk dill
1 small Lebanese cucumber
1 clove garlic, crushed
200g Greek-style plain yoghurt
Salt flakes, to taste
Halve octopus heads and quarter tentacles. Pour boiling water over octopus, leave to stand for 1-2 minutes then drain.
Combine garlic, chilli, oregano and ½ cup of the olive oil in a bowl. Add octopus, cover and marinate for at least 30 minutes.
Make the Tzatziki: halve the cucumber, discard the seeds and grate coarsely. Place in a clean tea towel and squeeze to remove any excess moisture. Combine with garlic, yoghurt and salt. Refrigerate until needed.
Heat a barbecue or char-grill plate.
Toss capsicum with remaining oil and place on the barbecue or char-grill, skin-side down. Cook until the skin starts to blister, turn, cook for another minute or 2 until it colours, then remove and set aside. Remove the octopus from the marinade and cook for 2-5 minutes, turning occasionally, until the skin is brightly coloured and the flesh is slightly charred.
Toss capsicum and octopus together and pile onto a platter, garnish with dill and serve with Tzatziki on the side.
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