Grilled octopus with tzatziki sauce
6 servings
60 minutes
Recipe from Igor Mardasov, chef of the Harvey & Monica restaurant.
Calories765.8kcal
Proteins93.8grams
Fats38.1grams
Carbohydrates9.6grams
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
Plain (natural) yoghurt
125
ml
Cucumbers
1
pc
Parsley
to taste
Lemon juice
1
tbsp
Sea salt
to taste
Dill
to taste
1
Pour 5 liters of water into a large pot, add butter, wine, thyme, 4 cloves of garlic, onion and bring to a boil.
- 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.
- Octopus: 3 kg
3
Take out the octopus, separate the tentacles, and drizzle with olive oil.
- 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.
- Cucumbers: 1 piece
6
Chop parsley and dill.
- Parsley: to taste
- Dill: to taste
7
Mix cucumber and yogurt, add lemon juice, sea salt and stir.
- Plain (natural) yoghurt: 125 ml
- Lemon juice: 1 tablespoon
- Sea salt: to taste
8
Serve the octopus with the resulting sauce.
