Grilled Mediterranean Octopus from Demetrios Pyliotis

serves two
Ingredients
Grilled Mediterranean Octopus:
1 4-pound octopus
8 oz garbanzo beans or chickpeas
8 oz butter beans
1 small onion, chopped
1 Tbsp extra virgin olive oil
1 stem, fresh rosemary leaves
1 stem, fresh thyme
1 orange, peeled and sliced
Salt and pepper, to taste
Oregano, for garnish
Pesto Sauce:
4 oz fresh basil
1 garlic clove, chopped
4 oz dill, chopped
4 oz mint, chopped
4 Tbsp Parmesan cheese, grated
1 c extra virgin olive oil

Method
For the octopus: Preheat the oven to 350℉. Place octopus in a pot and cover with water. Cover the pot and boil for 20 minutes. Grill octopus for about five minutes on each side.
Boil the garbanzo and butter beans. Drain. Combine the beans with the remaining ingredients.
Place the mixture onto a baking sheet. Bake for 15 minutes, or until the outside is crispy.
For the pesto: Place all ingredients in a blender. Blend until the mixture gets a creamy consistency.
To serve: Place the bean mixture on a plate. Cover with pesto. Place octopus on top. Garnish with extra virgin olive oil and dry oregano.
Poseidon Greek Restaurant is located at 1131 Washington Avenue.
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