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LOCATION: Recipes >> Shellfish >> Octopus 03

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Barbecued Octopus with Pepper Salad

1 lb octopus, small
1/4 c olive oil
1/2 c lemon juice
1 ts oregano or marjoram, dried
1 garlic clove; crushed
1 md bell pepper, green
1 md bell pepper, red
1 md bell pepper, yellow

1/2 c olive oil
1 T lemon juice
1 T red wine vinegar
1 garlic clove; crushed
1 T parsley; finely chopped
1/2 ts salt
pepper

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

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