Barbequed Octopus

By Christine Sheppard

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Fresh coriander, garlic and lime bring out the best in this succulent and aromatic octopus dish.

All you have to do is throw all your ingredients of Barbequed Octopus

  1. 1kg cleaned baby octopus
  2. 1/3 (80ml) cup olive oil
  3. Zest and juice of 2 limes
  4. 1 bunch coriander, chopped leaves and stems
  5. 2 teaspoons sugar
  6. 2-3 cloves garlic, crushed
  7. Salt & freshly ground pepper
  8. Rocket leaves to serve, optional

The instruction how to make Barbequed Octopus

  1. Combine octopus in a large bowl with oil, rind and juice, coriander, sugar and garlic. Grind over some salt and lots of freshly ground pepper. Mix well. Cover with plastic wrap and refrigerate for several hours, or overnight.
  2. Preheat and lightly grease a chargrill pan or barbeque flat plate. Cook the octopus in batches for 5-10 mins, or until pinkish in colour and the tentacles have curled.
  3. Serve on a bed of rocket leaves and extra lime wedges.

Nutritions of Barbequed Octopus

fatContent: 258.837 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 29 grams protein
sodiumContent:

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