Chef Delight Grilled Octopus Recipe by Chef Aris Athanasiou
This week’s try it at home Chef Delight Grilled Octopus Recipe is brought to you by Chef Aris Athanasiou – Executive Chef at Mövenpick Hotel & Residences Nairobi and sponsored by Chefs Delight Awards
Ingredients:
- 2 kg Fresh octopus
- 3-4 Bay leaves
- 10 gr Black pepper corn
- 40 ml Red wine vinegar
- 150 gr of each Mirepoix (onion dry white-carrot-celery leaves )
- 150 ml Olive oil
- 20 gr Fresh oregano
- 200 gr Red long pepper
- 10 gr Smoked paprika
- 60 gr Fennel
- 10 gr Star anise
Directions:
- In a saucepan, add the mirepoix with bay leaves, peppercorns, vinegar, star anise, fennel and octopus and boil for about 35-40 minutes.
- Let the octopus to become cool, cut each tentacle and marinate for several hours in olive oil with star anise, fresh oregano, olive oil, smoked paprika and Florina pepper.
- Cook over a high grill and serve with fava beans.
- It can be served only with extra virgin olive oil, fresh oregano and red vinegar.
- Served with ouzo.
Chef Aris’s Kitchen Tips:-
A Must Have tool in the kitchen – Knife
A Must have ingredient – Olive Oil
Cooking Tip – Cook with passion
Bon appétit!
Meet Executive Chef Aris Athanasious – Executive Chef at Mövenpick Hotel & Residences Nairobi
Chef Aris brings a great deal of culinary expertise with passion and is ready to create a memorable culinary experience for our guests. With over 26 years’ experience in the hotel and hospitality industry, Chef Aris has worked with some of the world’s leading hotels in Europe, Asia and Africa
A Chefs Delight Awards Nominated Chef
If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527