Octopus with vinegar

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Octopus with vinegar

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Ingredients

1 octopus fresh, medium size
2 bay leaves
οregano
salt
FOR SERVICING
fine olive oil
strong vinegar
  • Medium

Ingredients

  • FOR SERVICING

Directions

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Octopus with vinegar
Flavor of the sea

Octopus is a favorite seafood delicacy and is especially appreciated during fasting periods or holidays along with ouzo, while sitting by the sea.

The truth is that it can be cooked in various ways, from baked with potatoes or barley to wrapped in baking paper or even with chopped spaghetti (kofto makaronaki). The epic pure flavor comes from the vinegar, a fine olive oil and some oregano. Some olives, a plate of tzatziki and toasted bread is Greece “captured” on a plate.

It should be mentioned that in Greece octopuses are not as huge as those of the high seas, and there are also the smaller ones called musky octopus (moshohtapoda), which are very tasty.

Nana, a beloved friend and award-winning chef, gives us the recipe for this exquisite seafood.

Octopus with vinegar
By Nana Gamboura, executive chef of the restaurant
“Mother Ann’s Kitchen” Serbia Kozani’s

Steps

1
Done

We wash the octopus well and then clean it, cut it into four pieces and put it in a pot along with the bay leaves and a glass of water.

2
Done

If the octopus is small like the musky octopus in the photo, then we boil it whole after cleaning it without cutting it.

3
Done

We cover the pot and cook it over very low heat.

4
Done

It will be ready in about 30-35 minutes.

5
Done

During boiling, we add hot water, if necessary.

6
Done

We take it out and serve it either cut into pieces or leaving the tentacles whole, with plenty of olive oil and vinegar.

TasteDriver

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Ceasar Salad
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Ceasar Salad

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