Barbecued Chilli Octopus with Red Capsicum & Tzatziki

What better way to cook your seafood than on your barbecue. Check this perfect seafood recipe to cook on your BeefEater barbecue this summer.

Serves 4 as an entree

Ingredients:

• 500g baby Octopus, cleaned and quartered
• ½ cup extra virgin olive oil
• 2 cloves garlic, finely sliced
• 3 small red chillies, seeded and finely chopped
• 1½ teaspoons chopped oregano leaves
• 2 red capsicums, seeded and cut into chunks

Tzatziki:

• 1 small Lebanese cucumber
• 1 clove garlic, crushed
• 200g Greek-style plain yoghurt
• Salt flakes and freshly ground black pepper, to taste

Method:

Pour boiling water over Octopus, leave to stand for 1-2 minutes then drain.

Combine the olive oil, garlic, chilli, oregano, and capsicum 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, salt and pepper. Refrigerate until ready to serve.

Heat a barbecue or char-grill plate.

Arrange the capsicum on the 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 on the grill for 2-5 minutes, turning occasionally, until the skin is brightly coloured.

Arrange capsicum on a serving platter, pile the Octopus on top and serve with Tzatziki on the side.

Alternative Species: Calamari, Cuttlefish or Squids (cut into strips), large green Prawns (omit the boiling water).