GREEK-STYLE OCTOPUS RECIPE (XTAPODI)
This traditional Greek Octopus recipe will transfer you back to your favorite Greek island! Find out all the secrets to cook the perfect Greek style Octopus
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 1h
Number Of Ingredients 11
Steps:
- Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
- When done, remove the octopus from the pan and keep the juices into a bowl.
- Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside.
- Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize.
- Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes.
- Serve with some crusted bread and ouzo or tsipouro.
OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)
Octopus is an incomparable treat. I love it grilled, in a salad or in tomato sauce. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Serve this dish with hand-cut french fries or with rice. Never add water; you want the octopus to cook in its own juices for best flavor.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
- Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 14.6 g, Cholesterol 72.7 mg, Fat 28.8 g, Fiber 2.4 g, Protein 24.2 g, SaturatedFat 4.1 g, Sodium 502.4 mg, Sugar 5.5 g
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