Barbecued tomato-marinated octopus

title="Barbecued tomato-marinated octopus"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Barbecued-tomato-marinated-octopus.jpg" alt="Barbecued tomato-marinated octopus"
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• 0:20 Prep


• 0:02 Cook


• 
  4 Servings


• Capable cooks

Crispy barbecued octopus served with rich marinated tomatoes makes summer entertaining easy.

Featured in
Quick meals, Main recipes

Ingredients

• 1kg baby octopus, prepared


• Olive oil, for greasing


• Lemon wedges, to serve


• Crusty bread, to serve

Sun-dried tomato marinade

• 120g (3/4 cup) drained sun-dried tomatoes


• 4 garlic cloves


• 2 teaspoons sugar


• 80mls (1/3 cup) olive oil or oil from sun-dried tomatoes


• 185mls (3/4 cup) dry red wine


• Salt & ground black pepper, to taste

Method

• 
  
  
  Step 1
  
  
  
  
  To make the sun-dried tomato marinade, place the sun-dried tomatoes, garlic, sugar and olive oil in the bowl of a food processor and process until well combined and almost smooth. Add the red wine and process to combine. Season with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the prepared octopus in a glass or ceramic bowl, pour the marinade over and stir to coat. Cover and place in the fridge overnight to marinate.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To cook the octopus, brush the barbecue grill lightly with olive oil to grease and preheat on high for at least 10 minutes or until very hot.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Remove the octopus from the marinade and place on the preheated barbecue grill. Cook for 2-3 minutes, turning halfway through cooking, or until the tentacles are curled and the flesh is opaque and tender.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Serve immediately accompanied by the lemon wedges and bread.
  
  
  

Nutrition

• 2423 kj

  Energy




• 24g

  Fat Total




• 6g

  Saturated Fat




• 5g

  Fibre




• 67g

  Protein




• 498mg

  Cholesterol




• 1377.18mg

  Sodium




• 15g

  Carbs (sugar)




• 15g

  Carbs (total)

All nutrition values are per serve

Notes

Note: To prepare octopus for cooking, cut tentacles from the body with a sharp knife. Use your fingers to locate and remove the hard "beak" where the tentacles meet. Make a slit down one side of the head, turn inside out and remove the internal organs and ink sac. Wash the head well and pat dry with paper towel.

• Author: Anneka Manning


• Publication: Australian Good Taste

Source: taste.com.au