Barbecued Octopus With Grilled Escarole And Mint Recipe - Cooking Index
Recipe for Barbecued Octopus With Grilled Escarole And Mint Recipe - Preheat grill or barbecue.Place octopus in cold water with a cork and bring to a boil. Lowe
Ingredients
- 1 Octopus 3 to 5 pounds - with Sac - eyes and red skin Removed
- 1/2 cup 118ml Oil - olive
- Juice and zest of 1 lemon
- 1 tablespoon 15ml Crushed red pepper flakes
- 1 Fresh oregano - roughly Chopped
- 1 tablespoon 15ml Black pepper
- 2 Escarole
- 1/2 cup 20g / 0.7oz Fresh mint leaves
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