Octopus Meze Recipe #59942
A traditional octopus meze to have with ouzo or wine.
41 min | 1 min prep
SERVES 8 -10
- 3-4 lbs octopus
- 3 ounces red wine vinegar
- 1 tablespoon oregano (mediterranean)
- olive oil
- red wine vinegar
- 1 garlic clove, crushed (optional)
- 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.
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5 stars