Grilled Octopus with Gigante Beans and Oregano
This recipe makes 12 servings with 173 calories, 0g of protein, and 7g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up wine vinegar, oregano, turkish bay leaf, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free, primal, and vegan diet.
Sprinkle octopus with salt and freshly ground black pepper.
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
Add octopus to pot and cook uncovered until octopus releases its liquid and most of liquid in pot evaporates, turning occasionally with tongs, 20 to 25 minutes.
Add wine, onion, garlic, cinnamon stick, and bay leaf to pot; bring to boil. Reduce heat to medium-low, cover, and simmer until octopus is very tender when piercedwith fork, about 2 hours. Using tongs, transfer octopus to rimmed baking sheet and cool. If desired, rub off outer skin from octopus and discard. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium-high heat).
Cut octopus tentacles crosswise into 1/2-inch-thick slices.
Place on platter and brush with 2 tablespoons oil; sprinkle with salt and pepper. Grill octopus slices until heated through, about 2 minutes per side.
Transfer to bowl and add remaining 2 tablespoons olive oil, red wine vinegar, and oregano; toss to coat.
Place Gigante beans in large shallow bowl. Top with octopus mixture and serve.