Grilled Octopus Barbecue, Chili Pepper & Garlic Marinade, Grilled Peppers and Lemon

Ingredients

• 1 kg Octopus tentacles (Cleaned, separated into tentacles)
• 4 c. à soupe Dry chili pepper garlic mix (BBQ seasoning) (Dry seasoning made of chili, garlic, paprika, onion, cayenne)
• 150 ml Extra virgin olive oil (For the marinade and cooking the vegetables)
• 50 g Miso paste (fermented) (White or red miso, adds umami and mellows the chili)
• 2 pièces Red bell peppers (Grilled, peeled and sliced)
• 1 pièce Yellow onion (Thinly sliced, grilled with the peppers)
• 2 pièces Lemon (Cut in half, grilled then served)
• 1 c. à café Dried oregano (Sprinkled on the vegetables before serving)
• à goût Salt (Seasoning)
• à goût Black pepper (Seasoning)

Instructions

1. Cooking the octopus

   Bring a large pot of lightly salted water to a boil, submerge the octopus tentacles and let them gently simmer for 45 minutes. Drain and let cool.

   Time: PT45M

   Temperature: 100°C

2. Prepare the dry marinade

   In a bowl, mix 4 tbsp of dry chili pepper garlic mix, 150 ml of olive oil and 50 g of miso paste until a homogeneous paste forms.

   Time: PT10M

3. Marinate the octopus

   Place the cooled tentacles in the bowl, coat them with the marinade, cover and refrigerate for at least 1 hour (ideally overnight).

   Time: PT1H

4. Roast the peppers

   Preheat the oven to 180°C. Arrange the washed peppers on a tray, drizzle with a stream of olive oil and roast for 1 hour 15 minutes until the skin blackens.

   Time: PT1H15M

   Temperature: 180°C

5. Sweat the peppers and peel them

   Transfer the hot peppers into an airtight container, seal and let rest for 30 minutes. Then remove the skin, discard the seeds and cut into strips.

   Time: PT30M

6. Grill the vegetables

   Light the barbecue over medium‑high heat. Brush the pepper strips, onion rounds and lemon halves with olive oil, then grill 2‑3 minutes per side until grill marks appear and a light caramelization forms.

   Time: PT5M

   Temperature: 250°C

7. Light the barbecue

   Place the charcoal in the firebox, add pieces of cardboard to ignite, let it take 30‑45 minutes until the embers are white and hot.

   Time: PT30M

8. Grill the octopus

   Remove the marinated octopus from the refrigerator, place it on the very hot grill and grill 4‑5 minutes per side, just enough to caramelize the surface (maximum 10 minutes).

   Time: PT10M

   Temperature: 250°C

9. Plating the dish

   Arrange the grilled peppers, onions and lemons on a board or serving platter, place the octopus tentacles on top, drizzle with the remaining marinade, sprinkle with oregano, salt and pepper. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g