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Grilled octopus with tzatziki sauce

6 servings

60 minutes

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

Energy value per serving
CaloriesProteinsFatsCarbohydrates
765.8
kcal
93.8g
grams
38.1g
grams
9.6g
grams
Ingredients
6servings
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
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:
    1. Water: 5 l
    2. Butter: 150 g
    3. Dry white wine: 100 ml
    4. Thyme: 25 g
    5. Garlic: 6 cloves
    6. 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:
    1. Octopus: 3 kg

  • 3

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

    Required ingredients:
    1. 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:
    1. Cucumbers: 1 piece

  • 6

    Chop parsley and dill.

    Required ingredients:
    1. Parsley:  to taste
    2. Dill:  to taste

  • 7

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

    Required ingredients:
    1. Plain (natural) yoghurt: 125 ml
    2. Lemon juice: 1 tablespoon
    3. Sea salt:  to taste

  • 8

    Serve the octopus with the resulting sauce.

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