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Preparation time
15 minutes
Total time:
20 minutes
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Ingredients
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125 mL (1/2 cup) olive oil
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1 lemon, zested and squeezed
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15 mL (1 tbsp.) capers, rinsed and chopped
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1 shallot, finely chopped
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30 mL (2 tbsp.) of each: oregano, and fresh chopped parsley
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To taste, salt and ground pepper
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1 package (300 g) frozen cooked octopus, thawed
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Directions
- Preheat barbecue to medium.
- In a small bowl, mix oil, lemon zest and juice, capers, shallot, oregano, and parsley. Add salt and pepper.
- Cut octopus into 2.5 cm (1 in.) slices and add to dressing, stirring to coat well.
- Grill octopus slices on the barbecue for 2 minutes per side or until golden. Transfer octopus to a serving plate, drizzle with dressing, and serve along with remaining dressing for dipping in a small bowl.
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