A Stir The Pots Post


by | Mar 9, 2019 | Food, Octopus

Octopus has been a constant rotation on my menu for about four years, proving one of our best selling dishes. I like it grilled, carmelizing the tentacles with brushed balsamic vinegar. This summer I marinated an entire batch with balsamic vinegar, garlic and olive, then rather than grilling it, I slow-cooked the octopus for five hours on the stove. This extra time was worth the tender bite and delicious taste.

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