Recipes | Grilled Octopus | Food Fund International

Ingredients

• 1 octopus (about 3 kg, preferably Mediterranean) cleaned, and cut each tentacle
• Clove of garlic / 1 clove
• Thyme / 1 spring
• Basil / 3 leaves
• Olive Oil / 15 gm
• Salt and Pepper
• Fresh Red Chilli (finely chopped, like a paste) / 2 gm
• Garlic (finely crushed, like a paste) / 5 gm
• Dijon Mustard / 8 gm
• White Wine Vinegar / 20 gm
• Pasteurized Egg Yolk/ 2 yolks
• Olive Oil / 65 ml
• Sunflower Oil / 160 ml
• Chives / 2 gm
• Lemon Juice to taste
• Salt & Pepper to taste
• Rovitsa Beans Boiled / 80 gm
• White Kidney Beans Boiled / 80 gm
• Kidney Beans Boiled / 80 gm
• Black Eyed Beans Boiled / 80 gm
• Basil / 3 gm
• Rosemary Finely Chopped / 1 gm
• Mint Finely Chopped / 2 gm
• Green Apple (granny smith ideally, cut in small cubes) / 60 gm
• Spring Onion (only the white part, finely chopped) / 15 gm
• Parsley (finely chopped) / 4 gm
• Fava Santorini / 300 gm
• Carrot / 100 gm
• Onion / 100 gm
• Potato / 100 gm
• Fennel / 50 gm
• Vegetable Stock / 900 gm
• Olive Pil / 100 ml
• Rosemary & Thyme small sprigs
• Zest of Lemon