Grilled Octopus Over Cannellini Bean Puree
- Garlic Powder
- Chopped Onions
- Fresh Garlic
- Cannellini Beans
- Chicken Broth
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Cut the legs off the octopus. Squeeze lemons and limes over the octopus legs and mix together.
- Meanwhile, melt butter and add chopped onions. Add salt, pepper and garlic powder, fresh garlic and beans. Add chicken broth and boil for 5 min. Mix the cooked cannellini beans and basil in food processor.
- Meanwhile, grill octopus. Mix tomatoes and cucumbers in a bowl. Add salt and petter and extra virgin olive oil and red wine vinegar. Cut grilled Octopus and place on top of puree on plate. Top with tomatoes and cucumbers!
Recipe courtesy of Chef Steph.