Octopus Meze Recipes

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OCTOPUS MEZE



Octopus Meze image

Make and share this Octopus Meze recipe from Food.com.

Provided by evelynathens

Categories     Octopus

Time 41m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 -4 lbs octopus
3 ounces red wine vinegar
1 tablespoon oregano (mediterranean)
olive oil
red wine vinegar
1 garlic clove, crushed (optional)

Steps:

  • Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in).
  • Add the vinegar and garlic and cover the pot.
  • Bring to the boil over low heat.
  • It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
  • When cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!).
  • Cut the octopus into small tidbits.
  • And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
  • If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.
  • Give a stir.
  • Cover and refrigerate.

Nutrition Facts : Calories 161, Fat 1.8, SaturatedFat 0.4, Cholesterol 81.6, Sodium 400, Carbohydrate 4.1, Fiber 0.1, Protein 25.4

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