Summer memories in Spring!
A dish bringing back memories from summer holidays in the Aegean, but who said that it can’t be enjoyed in our own island, and why not in Spring? Mostly served as an appetiser, meze, but next to a Fava dish (press LINK for recipe) becomes a satisfying dish.
Don’t forget the Ouzo!
Greek Octopus Meze
Ingredients
- 3 small Octopuses , about 400 grs each
- 60 ml EVOO , (Extra Virgin Olive Oil)
- 40 ml Light Red Vinegar , Cabernet Sauvignon if possible
- 1 teaspoon Dry Oregano
- 2 whole All-Spice Berries
- 2 bay leaves
- ½ teaspoon freshly ground Black Pepper
Instructions
- Ask your kind fishmonger to clean the head and remove the eyes of each Octopus.
- Place a large deep pot, non-stick, on low heat and add the 3 Octopuses (whole, uncut) and simmer gently for about 50 minutes with the lid on. Don’t add any water, at least at the beginning, but only towards the end a splash or two in case the octopuses seem to dry and lose their own juices.
- Now for a bit of searing, add the oil, the All-Spice Berries, the Bay Leaves and cook until a nice colour and crust is created, and the Octopuses are nice and tender, about 5 minutes
- Pour in the vinegar, stir and toss around until it’s absorbed.
- Serve, drizzle with some olive oil and sprinkle the dry Oregano.
