The "charcoal-grilled baby octopus" that the editor introduces to you today is quite unique among the octopus recipes. The charcoal-grilled octopus and roasted bell peppers are fragrant, and the arugula leaves have a strong flavor. The combination makes this dish comparable to outdoor barbecue; this dish is also rich in vitamins A, B, C, as well as folic acid and iodine.

Ingredients for grilled baby octopus:

2 red bell peppers, 100 grams of sun-dried tomatoes (drained), 1 lime (lime), 1 lemon, thyme 1 small bunch, 1 kg of small octopus, cut and washed by the fishmonger, 120 ml of olive oil, 1 bunch of rocket, 2 tablespoons of extra virgin olive oil, appropriate amount of sea salt and black pepper, garnished with: orange petals Lime (lime) or lemon wedges

Charcoal grilled baby octopus method:

1. Preheat the oven to the highest temperature. The charcoal grill or grill must be hot enough.

2. Cut off the roots of the bell peppers and dig out the seeds with your fingers. Place the bell pepper steaks on a baking sheet and bake in the oven for 10-12 minutes. When the skin is browned, remove from the oven and set aside to cool.

3. Chop the sun-dried tomatoes. Peel and juice the lime and lemon. Chop thyme into about two tablespoons. Put all the ingredients in a bowl, mix well with the octopus and 120 ml of olive oil, and marinate for 10-15 minutes.

4. After the bell pepper has cooled, use your fingertips to tear off the skin and cut the flesh into wide strips.

5. Place the octopus on a charcoal grill or barbecue grill, grill over high heat for 5-6 minutes, and pour marinade on the octopus at regular intervals.

6. Place bell peppers, arugula leaves, octopus, etc. on 4 serving plates. Drizzle each dish with two teaspoons of olive oil. Season with salt and pepper. Garnish with orange wedges or lemon wedges.