Mediterranean Grilled Octopus | Gordon Food Service
1. Place 8-10 bay leaves and the octopus in a pot of salted, boiling water. Reduce to a simmer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gfs.com.
Ingredients
- 2 Tbsp. Trade East Whole Bay Leaves
- 18 lb. Halperns' Whole Octopus
- to taste GFS Iodized Salt
- 6 lb. Russian Fingerling Potatoes
- 6 lb. Markon Roma Tomatoes, quartered
- 3 c. Primo Gusto Mediterranean Extra Virgin Olive Oil
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 3 c. Chardonnay Wine
- 1½ lb. GFS Unsalted Butter Print
- 12 oz. Capote Capers
- 4 oz. Markon Fresh Italian Parsley, chopped
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