Braised then grilled octopus with broad beans + braised then grilled red onions

Name: Braised then grilled octopus with broad beans + braised then grilled red onions
Yield: Serves 6
Cuisine: Greek
Ingredients: 3 kg broad beans, shelled, blanched and skinned; 12 x 250 g octopus; 1 cup Roast Tomato Sauce; ¼ cup extra-virgin olive oil; 2 large red onions; 3 sprigs flat-leaf parsley, chopped; salt, to taste; pinch dried Greek oregano; 3 cloves garlic, chopped; ¼ cup dry white wine; grated zest of 1 lemon; 1 tablespoon extra-virgin olive oil, extra; 1 cup extra-virgin olive oil; freshly ground black pepper, to taste; 1 teaspoon chopped oregano leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

I prefer larger octopus to the baby ones that seem so popular on menus today. I don’t remember eating baby octopus in Greece - it was always large octopus, which the fishermen beat against the rocks to tenderise, then spread over a clothes line to dry a little before grilling. As you pass by tavernas all along the coast of Greece, you can smell the distinctive aroma of sun-dried octopus being grilled. Braising the octopus before grilling makes it tender and gives it plenty of flavour. I dev