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
PICKLED OCTOPUS
I have always liked Greek pickled octopus but didn't realise it was easy to make. I got this recipe from a class I attended at the Sydney Fish Market Cooking School. If you can't find a pre bashed octopus you can do this using a wooden rolling pin and belting the octopus about 30-40 times (advice from the fishmonger) I suggest doing it outdoors!
Provided by Coasty
Categories Octopus
Time 1h50m
Yield 2 jars
Number Of Ingredients 6
Steps:
- If you can buy cleaned octopus you can skip the next stage.
- Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
- Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.
- Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
- Remove from pan and allow to cool slightly or cool enough to handle.
- Slice tentacles into 3cm lengths and body into pieces.
- Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
- Pack the octopus in the sterlised jars and pour over the marinade.
- Let sit in the refrigerator for 5 days before eating.
- Serve as part of meze.
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