Recipe by evelyn/athens
A traditional octopus meze to have with ouzo or wine.
Top Review by Lizzie-Babette
This was superb! I could only get frozen baby octopus, and found that once it got boiling, it was done pretty quickly (in fact, I think I overcooked it just a tad). Removing the membrane was easy, and so was removing the tentacles from the larger ones, but the little ones, I just gave up on stripping the tentacles and we ate 'em as is. I made this exactly as directed, and while I toyed with the idea of adding some garlic, I think that would've been gilding the lily. The taste was sumptuously mediterranean, summery, and perfect as it was. We enjoyed this with some Italian bread and a nice zinfandel...it was supposed to be the appetizer, but ended up being the entire meal! I'll make this again, with whatever octopus I can find. Delicious recipe, evelyn!
- 3 -4 lbs octopus
- 3 ounces red wine vinegar
- 1 tablespoon oregano (mediterranean)
- olive oil
- red wine vinegar
- 1 garlic clove, crushed (optional)
Directions See How It's Made
- 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).
- Add the vinegar and garlic and cover the pot.
- Bring to the boil over low heat.
- 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).
- 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!).
- Cut the octopus into small tidbits.
- And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
- 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.
- Give a stir.
- Cover and refrigerate.