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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 1 octopus
- 2 yellow onions, quartered
- 1 bay leaf
- 1 tablespoon kosher salt
- 4 small red onions, coarsely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
Method
- 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.
- Remove the octopus from the pot and let it cool down.
- Chop the red onions in 12 pieces each. Cut the octopus in 1 inch pieces.
- On a barbecue set to medium, grill the octopus just enough to leave grill marks.
- 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.
- Serve as an appetizer or a salad,.
