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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barbecued Octopus With Pepper Salad

Recipe Tags: Salad Recipes

Date Added: January 27, 2013

Ingredients:

1 Pound Octopus small
1/4 Cup Olive Oil or lard
1/2 Cup Lemon Juice depending on the
1 Teaspoon Oregano or marjoram, dried
1 Unit Garlic crushed
1 Bell Pepper green
1 Bell Pepper red
1 Bell Pepper yellow
1/2 Cup Olive Oil or lard
1 Tablespoon Lemon Juice depending on the
1 Tablespoon Red Wine Vinegar or balsamic vinegar
1 Unit Garlic crushed
1 Tablespoon Parsley finely chopped
1/2 Teaspoon Salt
1 Unit Pepper red bell
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Directions:

1. Cut octopus into strips or leave whole if small enough.

2. Wash well and place in a glass bowl. Add oil, lemon juice, herbs and garlic.

3. Cover and place in refrigerator for 24 hours stirring occasionally.

4. Cut capsicums into four lengthways, remove seeds and white membrane.

5. Brush outer skin with oil and place skin down on hot barbecue until skins are well blistered, rub skins off with a towel.

6. Arrange on plates, alternating colours. Drizzle with half of the dressing and set aside.

7. 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.

8. Remove and pile into the center of the pepper salad.

9. Pour over remaining dressing and serve with fresh garden salad.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Shellfish, Bell Pepper, Sulfites, Garlic, Fructose Malabsorption, Vinegar, Olive Oil allergies.
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