Ikarian Octopus2017-11-10T16:05:53-05:00

Ikarian Octopus

Presented by Yianni’s Taverna & The Euro Lounge



  • 2 1/4 lb. whole octopus, cleaned
  • 1/2 cup red wine
  • 2 1/2 cups red wine vinegar
  • Black pepper to taste
  • 2-3 bay leaves


  • 1 cup extra virgin olive oil
  • Juice of 1 small lemon
  • 2 T fresh oregano
  • 2 clove garlic, chopped
  • 1 small handful dried fennel
  • 1 tsp. capers, rinsed

Sliced green and red peppers for garnish


Simmer octopus in the red wine, red wine vinegar, pepper and bay leaves until tender, about 1 hour. When cool enough to handle, cut octopus into small cubes and slice into rounds. Mix dressing ingredients and toss with octopus, quickly pan sear and divide onto serving plates. Garnish as desired with peppers.

(Serves 6)

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As seen in the 2014 Issue

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