Mediterranean Grilled Octopus | Gordon Food Service
1. Place the bay leaves and octopus in a pot of salted boiling water. Reduce to a simmer.
Ingredients
- 8-10 ct Trade East Whole Bay Leaves
- 8 kg Whole Octopus
- to taste GFS Iodized Salt
- 2.7 kg Russian Fingerling Potatoes
- 2.7 kg Markon Roma Tomatoes, quartered
- 720 ml Gordon Signature Extra Virgin Olive Oil
- to taste Trade East Ground Black Pepper
- 720 ml Chardonnay Wine
- 681 ml GFS Unsalted Butter Print
- 364 ml Capote Capers
- 100 g Markon Fresh Italian Parsley, chopped
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