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“Grilled octopus served with red onions and white balsamic vinegar.”
3hrs 15mins

Ingredients Nutrition


  1. Bring a large pot of cold water to a boil. Add the octopus, bay leaf, the quartered yellow onions and salt. Simmer for 2 1/2 to 3 hours. The octopus is ready when a skewer easily pierces and goes through a tentacle.
  2. Remove the octopus from the pot and let it cool down.
  3. Chop the red onions in 12 pieces each. Cut the octopus in 1 inch pieces.
  4. On a barbecue set to medium, grill the octopus just enough to leave grill marks.
  5. Place red onions in a plate. Put the grilled octopus atop the onions, drizzle the olive oil and the white balsamic vinegar over the onion and the grilled octopus.
  6. Serve as an appetizer or a salad,.

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