Greek octopus with vinegar
Ingredients
- 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
- 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.
octopus, vinegar, fasted, seafood