Barbecued Chilli Octopus with Red Capsicum and Tzatziki

Barbecued Chilli Octopus with Red Capsicum and Tzatziki recipe, on MiNDFOOD.

Serves 4 as an entrée

500g baby Octopus, cleaned and quartered

1⁄2 cup extra virgin olive oil

2 cloves garlic, finely sliced

3 small red chillies, seeded and finely chopped

11⁄2 teaspoons chopped oregano leaves

2 red capsicums, seeded and cut into chunks


1 small Lebanese cucumber

1 clove garlic, crushed

200g Greek-style plain yoghurt

Salt flakes and freshly ground black pepper, to taste

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

2 Combine the olive oil, garlic, chilli, oregano, and capsicum in a bowl. Add Octopus, cover and marinate for at least 30 minutes.

3 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.

4 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.

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

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and cooking; species information and answers to frequently asked
seafood questions. FISHline is Sydney Fish Market’s free consumer
advisory service.



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