Everybody loves Octopus on the charcoal, a true Greek meze. But never forget that charcoals and BBQ are not always readily available, thus finding other ways to cool Octopus is a must.
I choose the following method as the flavours of the octopus are not lost, since octopus is not braised in any liquid. Instead the octopus is cooked in its own liquids and almost an hour later all the liquids have been absorbed and the octopus is really tender. Give it a bit of a searing and you are ready to enjoy the true flavours of the Mediterranean Sea.
Octopus
Have a look below at the full recipe. Don’t forget, you can always print it.
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Octopus
Ingredients
- 1 Octopus , about 1.4Kgs
- 40ml olive oil , plus more for drizzling
- 40ml red wine Vinegar
- 1 tbsp fresh Parsley , finely cut
- 1 tsp Dry Oregano
- 1 tsp All-Spice Berries
- 2 bay leaves
- ½ tsp freshly ground Black Pepper
Instructions
- Ask your kind fishmonger to clean the head and remove the eyes the octopus.
- Place a large deep casserole, non-stick, on low heat, add the octopus 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 octopus 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 octopus is nice and tender, about 5 minutes. Pour the vinegar, stir and toss around until it is absorbed.
- Serve, drizzle with some olive oil and sprinkle the dry oregano and parsley.
