Grilled Octopus with Gigante Beans and Oregano

Grilled Octopus with Gigante Beans and Oregano
Photo by Hans Gissinger


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

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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