Grilled Octopus with Gigante Beans and Oregano

Grilled Octopus with Gigante Beans and Oregano
Photo by Hans Gissinger


  • 1 tablespoon fresh oregano
  • 1 Turkish bay leaf
  • 3 pounds octopus (preferably large tentacles only)
  • gigante beans
  • 2 750-ml bottles dry red wine
  • 1 large onion
  • 1 cinnamon stick
  • + 3 more ingredients
    • 2 tablespoons red wine vinegar
    • 6 tablespoons extra-virgin olive oil
    • 3 cloves garlic

Sprinkle octopus with salt and freshly ground black pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add octopus to pot and cook uncovered until octopus releases its liquid and most of liquid in pot evaporates, turning occasionally with tongs, 20 to 25 minutes. Add wine, o...

View full recipe at Epicurious


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