Grilled octopus – La Belle Excuse
Grilled octopus with red onion, capers, olive oil, and fleur de sel, served atop a mountain oregano bed—delicious Greek cuisine at its finest!
Ingredients
- 1 Tunisian octopus 1 kg (2,2 lbs)
- 60 ml (1/4 cup) red wine vinegar
- 5 ml (1 teaspoon) mountain oregano*
- 1 red onion, finely chopped
- 45 ml (3 tablespoons) capers
- Extra virgin olive oil
- 45 ml (3 tablespoons) red wine vinegar
- Fleur de sel
- Fresh ground black pepper
- Lemon wedges
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