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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (170g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 139 | ||
| Calories from Fat 16 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 391mg | 16% | |
| Potassium 597mg | 17% | |
| Total Carbohydrate 3.8g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 25.4g | 50% | |
Octopus Meze
By: evelyn/athens
Apr 16, 2003
A traditional octopus meze to have with ouzo or wine.
SERVES 8 -10
Ingredients
- 3-4 lbs octopus
- 3 ounces red wine vinegar
- 1 tablespoon oregano (mediterranean)
- olive oil
- red wine vinegar
- 1 garlic clove, crushed (optional)
Directions
1
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
Add the vinegar and garlic and cover the pot.3
Bring to the boil over low heat.4
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
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
Cut the octopus into small tidbits.7
And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.8
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
Give a stir.10
Cover and refrigerate.
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- Course > Appetizers
- Main Ingredient > Seafood > No Shell > Octopus
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Chef floWer
On Jun 3, 2008
Yum! When I was young I remember looking forward to visit family and having yummy meze served. I served this recipe with tomatoes, Greek feta cheese, bread cut into bite size and Marinated Green Olives - Chakistes Kibrisli Style. I had to use baby octopus because it was the only type I could find in my region and I only needed to cook it for about 15 minutes. The aroma in the house was wonderful and the octopus was so tender. I served it with the reddish-purple membrane but I didn't mind it as it was quite colourful on the plate. Thank you evelyn/athens - Made for Zaar World Tour 4
From: Peter J
On Jul 31, 2007
So succulent and tender! I used an octopus that was a little under a kilogram (about two pounds) but cooked with the indicated amount of vinegar and the method gave it a wonderful steamed texture. Because I was having a little at the time but also wanted to keep some I placed into a jar with the additional vinegar, oil and oregano and shook a little and placed in the fridge. It was great served as a side with other seafood and a salad and I look forward to the remainder which should keep refrigerated for 3-4 days at least.
From: Lizzie-Babette
On Jul 17, 2003
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!
From: katia
On Jun 12, 2006
One the most popular treats for ouzo in Greece. Loved it. I found a very fresh octopus and so I came up with an excellent meze for our ouzo. The octopus was very large so I preserve some of it in the fridge covered by vinegar and olive oil. I believe that I can keep it for a week on maybe more. I 'll see. Loved the recipe so much. Thanks Ev!
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