Barbecued Octopus With Pepper Salad
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Barbecued Octopus With Pepper Salad
  Pepper    Salad  
Last updated 6/12/2012 1:07:05 AM. Recipe ID 32898. Report a problem with this recipe.
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      Title: Barbecued octopus with pepper salad
 Categories: None
      Yield: 4 Servings
 
      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

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Olive oil
      1 tb Lemon juice
      1 tb Red wine vinegar
      1    Garlic clove; crushed
      1 tb 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.
  
  found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
  moderator
  




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Recipe ID 32898 (Apr 03, 2005)

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