MMMMM----- Recipe via Meal-Master (tm) v8.02

     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 ([email protected]),
 moderator

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