Charred octopus with beetroot tzatziki from Delicious Magazine (Aus), February 2016 (page 76) by Matt Moran

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Notes about this recipe

  • saarwouters on June 05, 2018

    Great starter! The octopus was very tender and soft after boiling it as prescribed. The acids in the cooking water (lemon juice and white wine vinegar) did give the octopus a slightly acid flavour - which was nice in this dish. But I accidentally put too much lemon juice in the beet tzaziki, which affected the balance in the whole dish a bit towards the sour side. The grilling afterwards gave the octopus a nice crispy texture. I will make this again for dinner parties!

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