Greek Style Octopus

This picture was taken in a Greek restaurant in Corfu while having a lunchtime meal with my daughter who lived there at the time. Obviously, octopus is not readily available in England.

Ingredients

  • 1100 gms octopus, cleaned (35 ounces)
  • 2-3 tbsps red wine vinegar
  • 100-120 ml dry white wine (1/2 cup)
  • 1-2 tbsps honey
  • 3 tbsps balsamic vinegar
  • 3 onions, sliced
  • 3 tomatoes, chopped
  • 2 cloves of garlic, finely chopped
  • extra virgin olive oil
  • 2 bay leaves
  • some chopped parsley

Method

  1. Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
  2. When done, remove the octopus from the pan and keep the juices into a bowl.
  3. Into a very hot pan, add the octopus, without the juices, and colour nicely for 1 minute. This will allow the octopus to get crispy on the outside.
  4. Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelise.
  5. Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped parsley and cook for 3-5 minutes.
  6. Serve with some crusted bread and ouzo or tsipouro.


Greek Style Octopus

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1100 gms octopus, cleaned (35 ounces)
  • 2-3 tbsps red wine vinegar
  • 100-120 ml dry white wine (1/2 cup)
  • 1-2 tbsps honey
  • 3 tbsps balsamic vinegar
  • 3 onions, sliced
  • 3 tomatoes, chopped
  • 2 cloves of garlic, finely chopped
  • extra virgin olive oil
  • 2 bay leaves
  • some chopped parsley
Instructions
  1. Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
  2. When done, remove the octopus from the pan and keep the juices into a bowl.
  3. Into a very hot pan, add the octopus, without the juices, and colour nicely for 1 minute. This will allow the octopus to get crispy on the outside.
  4. Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelise.
  5. Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped parsley and cook for 3-5 minutes.
  6. Serve with some crusted bread and ouzo or tsipouro.

 

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