When prepared properly, octopus is a summer seafood delicacy. Lucky for us, Chef Roberto gets it just right, grilling it until the texture lands between tender and charred. It’s served with a zesty lime and smoked paprika vinaigrette for drizzling, plus a refreshing Greek salad that brings a cool contrast.
Nutritional facts
Protein
61g
Carbs
14g
Calories
1060kcal
Fat
82g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Oregano, Octopus, Red Onion, Red Wine Vinegar, Black Pepper, Garlic, Kalamata Olives, Sweet Paprika, Feta Cheese, Kosher Salt, Lime Juice, Cucumber, Italian Parsley
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
