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Grilled Octopus with Gigante Beans and Oregano
- 3 pounds octopus (preferably large tentacles only), thawed if frozen
- 6 tablespoons extra-virgin olive oil, divided
- 2 750-ml bottles dry red wine
- 1 large onion, quartered
- 3 garlic cloves, peeled, crushed
- 1 cinnamon stick
- 1 Turkish bay leaf
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
Directions:View on Epicurious
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