Marinated Octopus Greek Style
Octopuses have two eyes and four pairs of arms. An octopus has a hard beak and it mouth which are located in the middle of his arms.
1 large Octopus
1/4 cup Olive oil
2 tablespoons Red Wine Vinegar
1 teaspoon oregano
1/4 teaspoon salt
Thaw Octopus if frozen.
Cut off head, mouth and beak and discard. It will be gutted already when you purchase here in the states.
Cut into 3/4 inch size pieces ( they will shrink when cooked).
Place in a large sauce pan and on low heat simmer until its natural juices are evaporated.
Do no place any water in the pan.
Taste to see if tender. It will take a good 40 minutes or more depending on the thickest part of the Octopus. If not tender add a bit of water so the Octopus does not burn and continue to simmer until tender.
Remove from heat and cool. Toss with all the rest of the ingredients. Let sit in refrigerator a good day and bring to room temperature before serving.
As the Greeks would do, have a glass of Ouzo on ice and serve as an appetizer. It is so good, but so much better enjoyed while aboard a yacht in the Med or sitting seaside on a Greek island!
Octopuses have two eyes and four pairs of arms. An octopus has a hard beak and it mouth which are located in the middle of his arms.
1 large Octopus
1/4 cup Olive oil
2 tablespoons Red Wine Vinegar
1 teaspoon oregano
1/4 teaspoon salt
Thaw Octopus if frozen.
Cut off head, mouth and beak and discard. It will be gutted already when you purchase here in the states.
Cut into 3/4 inch size pieces ( they will shrink when cooked).
Place in a large sauce pan and on low heat simmer until its natural juices are evaporated.
Do no place any water in the pan.
Taste to see if tender. It will take a good 40 minutes or more depending on the thickest part of the Octopus. If not tender add a bit of water so the Octopus does not burn and continue to simmer until tender.
Remove from heat and cool. Toss with all the rest of the ingredients. Let sit in refrigerator a good day and bring to room temperature before serving.
As the Greeks would do, have a glass of Ouzo on ice and serve as an appetizer. It is so good, but so much better enjoyed while aboard a yacht in the Med or sitting seaside on a Greek island!
As always be your own
Creative Dump Cook and change this recipe to what YOU have on hand!
No comments:
Post a Comment