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

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 Wives -- Renee 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!

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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