Ingredients
-
3 - 4
-
3
-
1
-
-
-
1
-
-
-
-
-
-
-
-
-
Directions
Octopus Meze, A traditional octopus meze to have with ouzo or wine , Best octopus marinade I’ve tryed, simple with great results!, Excellent recipe! The octopus turned out very tender I served it with rice
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Steps
|
1
Done
|
Rinse the Octopus Under Cold, Running Water and Place in Pot Dripping Wet (you Don't Want to Dry It Off- This Is the Moisture It Will Cook In). |
|
2
Done
|
Add the Vinegar and Garlic and Cover the Pot. |
|
3
Done
|
Bring to the Boil Over Low Heat. |
|
4
Done
|
It Is Tender When Pierced Easily With a Fork (this Can Vary from Octopus to Octopus, So Time Is not a Good Indicator of Doneness in This Case). |
|
5
Done
|
When Cool Enough to Handle, Strip Off Suckers and Reddish-Purple Membrane on Flesh (these Are Delicious, but the Octopus Is More Presentable Without Them- Enjoy Them by Yourself!). |
|
6
Done
|
Cut the Octopus Into Small Tidbits. |
|
7
Done
|
and Arrange on a Platter, Drizzled With Olive Oil and Vinegar and Sprinkled With Oregano. |
|
8
Done
|
If You Are Going to Serve the Octopus Another Day, Pack It in a Jar or Small Tupperware Bowl, Cover With Olive Oil, Top With 3-4 Tblsps of Vinegar and 1 Tblsp Oregano. |
|
9
Done
|
Give a Stir. |
|
10
Done
|
Cover and Refrigerate. |
