Greek octopus with vinegar

Name: Greek octopus with vinegar
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 tentacles from a fresh octopus; 2 red onions; 3 bay laurel leaves; 1 gram black pepper grains; water; a lot of wine vinegar; oregano; 8 spice grains

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Greek octopus with vinegar

Cooking method: Boiling Cuisine: Greek Κατηγορία: Fasting, Fish Seafood, Salty World

Difficulty: Beginner Preparation time 10 min Cooking time 45 min Total time: 55 mins Portions: 4

Ingredients

Servings

4 tentacles from a fresh octopus
2 red onions (cut in 4 pieces)
3 bay laurel leaves
1 gram black pepper grains
water
a lot of wine vinegar
oregano (preferably)
8 spice grains

Εκτέλεση

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In a pot add the tentacles of the octopus, the onions, the bay laurel leaves, the pepper and the spice.
Add cold water, just enough to cover them, using one finger, roughly, as measurement.
Put the pot on high heat, cover lid and let it boil. That will take roughly 7-9 minutes.
Then, lower the heat at 1/3 of the kitchen’s ‘’dynamic’’ and simmer for 38 minutes.
Meanwhile, until the octopus is boiled, add a lot of vinegar and oregano in a big bowl. Whoever wants to, can add salt.
Once the boiling time passes, have a look at the tentacles if they have softened, using a small knife. Once they are ready, remove them from the pot and dip them in the vinegar and shrink-wrap them or wrap them in an aluminum foil.
Place them in the fridge for at least one day in order for the flavors to thicken. Additionally, instead of a bowl, you can place them in a glass vase.
Serve with salt and oregano, maybe with a bit of olive oil, if you wish to reduce the acidity.

Keywords: octopus, vinegar, fasted, seafood

Greek octopus with vinegar

Greek octopus with vinegar

Greek octopus with vinegar

Ingredients

Εκτέλεση

In a pot add the tentacles of the octopus, the onions, the bay laurel leaves, the pepper and the spice.

Add cold water, just enough to cover them, using one finger, roughly, as measurement.

Put the pot on high heat, cover lid and let it boil. That will take roughly 7-9 minutes.

Then, lower the heat at 1/3 of the kitchen’s ‘’dynamic’’ and simmer for 38 minutes.

Meanwhile, until the octopus is boiled, add a lot of vinegar and oregano in a big bowl. Whoever wants to, can add salt.

Once the boiling time passes, have a look at the tentacles if they have softened, using a small knife. Once they are ready, remove them from the pot and dip them in the vinegar and shrink-wrap them or wrap them in an aluminum foil.

Place them in the fridge for at least one day in order for the flavors to thicken. Additionally, instead of a bowl, you can place them in a glass vase.

Serve with salt and oregano, maybe with a bit of olive oil, if you wish to reduce the acidity.

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