Lindsey Says: You Must Try This — Avra's To-Die-For Grilled Octopus Recipe!

Mon, May 2, 2011 4:26pm EDT by Add first Comment

An easy to make, simply amazing recipe — how to do Avra’s perfect Greek-style grilled octopus dish on your own!

Yummy yum yum! What a truly fabulous experience Avra offers! I dined with the cast of VH1’s hit show Mob WivesRenee Graziano, Carla Facciolo and Karen Gravano — at this Greek restaurant located in New York City’s trendy Midtown East area on May 1 — and we all couldn’t help but rave over the delicious food. But I have to say from the wide selection of seafood the menu has to offer, the tastiest dish of the evening was their Charcoal Grilled Octopus appetizer!

Avra shared their special recipe with HollywoodLife.com exclusively so that our BFFs could have to chance to a make this delish dish at their homes. Here’s the recipe!

Charcoal Grilled Octopus: Serves 4 to 6 people

Ingredients:

2 Octopus 4-6 lbs each
6 black peppercorns, crushed
1 cup of red wine vinegar
2 cups of extra virgin olive oil
1 small red onion
1 large white onion
1 small red pepper
1 small yellow pepper
1 tablespoon dried crushed oregano
½ teaspoon ground white pepper
2 tablespoons capers
2 tablespoons chopped fresh dill
6 sprigs chopped parsley for garnish

Method:

  • After washing the octopus and removing the heads, tenderize it with a mallet.
  • Place octopus in roasting pan with ¾ cup red wine vinegar, 1¼ cup olive oil, 2 cups water, black peppercorns, and ½ white onion. Cover with aluminum and roast in the oven at 500 degrees for about 1 hour until it’s fork tender. Cut tentacles so that they are separated from each other, set aside to cool.
  • Cut both the yellow and red peppers in half, discard seeds and place on a slightly oiled baking pan. Bake in 400 degree oven until soft for about 8-10 minutes. Let it cool, and dice.
  • Thinly slice red and white onions, mix together with dill and set aside.
  • Grill the octopus legs until lightly charred and crispy. Cut into ¼-inch slices. Toss in a mixing bowl with ¾ cup olive oil, ¼ cup red wine vinegar, diced peppers, capers, oregano, white pepper and salt to taste.
  • To plate: place sliced onions on plate. Top with tossed octopus mixture, sprinkle with parsley to garnish.

Enjoy!

– Lindsey DiMattina