Grilled octopus with tzatziki sauce

6 servings

60 minutes

Recipe from Igor Mardasov, chef of the Harvey & Monica restaurant.

Energy value per serving

• Calories: 765.8
• Proteins: 93.8g
• Fats: 38.1g
• Carbohydrates: 9.6g

Ingredients

• Octopus: 3 kg
• Butter: 150 g
• Water: 5 l
• Dry white wine: 100 ml
• Thyme: 25 g
• Garlic: 6 clove
• Onion: 300 g
• Olive oil: 100 ml
• Natural yoghurt: 125 ml
• Cucumbers: 1 pc
• Parsley: to taste
• Lemon juice: 1 tbsp
• Sea salt: to taste
• Dill: to taste

Cooking steps

1. Pour 5 liters of water into a large pot, add butter, wine, thyme, 4 cloves of garlic, onion and bring to a boil.

   Required ingredients:

   • Water: 5 l
   • Butter: 150 g
   • Dry white wine: 100 ml
   • Thyme: 25 g
   • Garlic: 6 cloves
   • Onion: 300 g

2. Clean the octopus and add it to boiling water. Bring to a boil, cover with a lid, reduce the heat to minimum. Cook the octopus for 45 minutes until tender.

   Required ingredients:

   • Octopus: 3 kg

3. Take out the octopus, separate the tentacles, and drizzle with olive oil.

   Required ingredients:

   • Olive oil: 100 ml

4. Grill the tentacles on all sides until golden brown, about 2 minutes.

5. Prepare tzatziki: finely chop or grate the cucumber and squeeze out excess moisture.

   Required ingredients:

   • Cucumbers: 1 piece

6. Chop parsley and dill.

   Required ingredients:

   • Parsley:  to taste
   • Dill:  to taste

7. Mix cucumber and yogurt, add lemon juice, sea salt and stir.

   Required ingredients:

   • Natural yoghurt: 125 ml
   • Lemon juice: 1 tablespoon
   • Sea salt:  to taste

8. Serve the octopus with the resulting sauce.