Fish & seafood
Htapódi xydáto
Octopus gently simmered, then marinated in red wine vinegar and oregano, which gives it a tangy flavour and a tender flesh. It is eaten fresh as a starter, with olive oil and bread.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the octopus under cold water and remove the ink sac if it is still there.
- Put the octopus in a large pot with the bay leaf, cover and let it simmer gently for about 50 minutes, until a knife tip goes in easily.
- Drain the octopus, cut it into 3 to 4 cm pieces and let it cool slightly.
- In a deep dish, mix the vinegar, oregano, pepper and a pinch of salt.
- Place the octopus pieces in the marinade, cover and let them rest in the fridge for at least 2 hours.
- Drain, drizzle with olive oil and serve chilled with bread.
Variations and tips
Fragrant. Add a crushed garlic clove and a few crushed peppercorns to the marinade.
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Original Ecomely recipe.