Toula's Octopus
- Ready In:
- 1hr 10mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
directions
- Clean the octapus (my fishmonger does this for me), separate the sack from the body and cut away and discard the portion with the eyes (unless your finshmonger does this). Make sure the suckers are perfectly clean, running them under running water and using a vegetable brush. This is easy but time-consuming.
- Once that is done, just put all the ingredients into a pan, cover and cook slowly over a low heat until it is tender, so that you can easily insert a paring knife.
- Cut it all up into bite-sized portions and serve.
- It goes well with the contrast of a Greek lettuce salad (maroulisatata): just one cos (or in USA romaine) lettuce and a bunch of spring onions (scallions/'kremmydakia'), very finely sliced and finely chopped dill (freeze dried dill will do); dress with salt, olive oil and the juice of half a lemon.
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RECIPE SUBMITTED BY
Been a philhellene ever since I started ancient Greek when I was ten. I love the modern language as well and visit Greece lt boomost years. Usually I spend time in Visitsa, a beautiful 17th century town high up on the beautiful Mount Pelion and overlooking the Pagasitic Gulf. The food in this region is particularly good - kid stewed in lemon, spetsofai, local versions of haggis and blood pudding in the winter.
I cook from recipes, but have never made up a recipe myself. I have become interested in the traditions of Greek cuisine. In fact I am translating the recipes from what became a cult book about the social and life of the affluent Greeks of Constantinople: "City Cuisine".