Octopus Meze
This recipe guides you through preparing a traditional octopus meze, an ideal sharing dish. The octopus is first cooked in its own moisture with red wine vinegar and optional garlic until fork tender. Once cooled, it is cleaned, sliced into pieces, and arranged on a platter. It is finished with a drizzle of olive oil and vinegar and a sprinkle of oregano. For storage, the octopus can be packed in oil and vinegar to marinate further. The process takes about 41 minutes and yields 8 to 10 servings.
Ingredients
- 3 -4 lbs octopus
- 3 ounces red wine vinegar
- 1 tablespoon oregano (mediterranean)
- olive oil
- red wine vinegar
- 1 garlic clove, crushed (optional)
Method
- Rinse the octopus under cold running water and transfer it to a pot while still wet, as this provides the cooking liquid.
- Pour in the 3 ounces of red wine vinegar and add the optional crushed garlic clove, then cover the pot.
- Place the pot over a low heat and bring the contents to a boil.
- Check for doneness by piercing the octopus with a fork. it is ready when tender, as cooking time can vary.
- Allow the octopus to cool until you can handle it, then remove the suckers and the reddish purple membrane from the flesh.
- Slice the prepared octopus into small, bite sized pieces.
- Place the octopus pieces on a serving platter, drizzle with olive oil and extra red wine vinegar, and scatter the tablespoon of oregano over the top.
- To store for another day, place the octopus in a jar or container, cover it with olive oil, add 3 to 4 tablespoons of vinegar and 1 tablespoon of oregano.
- Stir the mixture in the container to combine.
- Put a lid on the container and place it in the refrigerator.
Nutrition (per serving)
Sodium400000 mg
Recipe details
CategoryOctopus
Authorevelynathens
