12-31-2006, 05:22 AM
1 kg (2.25lb) young octopus
8 tbl olive oil
350 gm (12oz) small onions or shallots
150 ml (0.25pint) red wine
6 tbl red wine vinegar
225 gm (8oz) canned tomatoes, roughly chopped
2 tbl tomato puree
4 x bay leaves
2 tsp dried oregano
black pepper
2 tbl chopped parsley
First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand.
Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over medium heat to release the liquid. Stir the octopus until this liquid has evaporated.
Pour on the oil and stir the octopus to seal it on all sides. Add the whole onions and cook them, stirring once or twice, until they colour slightly.
Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper. Stir well, cover the pan and simmer very gently for 1-1.25 hrs, checking from time to time that the sauce has not dried out. If it does - and this would only happen if the heat were too high - add a little more wine or water. The octopus is cooked when it can be easily pierced with a skewer.
The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir until some of the liquid evaporates and the sauce thickens.
Discard the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary.
Serve, if you like, with rice and a salad. A Greek essential is country bread to mop up the sauce.
SERVES 4-6.
PICKLED OCTOPUS (Htapothi toursi)
1kg (2.25lb) young octopus
150ml (0.25pint) olive oil
150ml (0.25pint) red wine vinegar
4 cloves garlic
salt and black pepper
4-6 stalks thyme or 1tsp dried thyme
lemon wedges, to serve
DIRECTIONS
Prepare and wash the octopus (as in Octopus in Red Wine). Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 1-1.25 hours until it is tender. Test it with a skewer. Drain off any remaining liquid and set aside to cool.
Cut the flesh into 12mm (0.5inch) strips and pack them loosely into a screw-topped jar. Mix enough oil and vinegar to fill the jar - the exact amount will depend on the relative volumes of the seafood and the container - stir in the garlic and season with salt and pepper.
If you are using dried thyme, mix it with the liquid at this stage.
Pour it over the octopus, making sure that every last piece is completely immersed. If you are using thyme stalks, push them into the jar.
Cover the jar and set it aside for at least 4-5 days before using.
To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.
SERVES 8
8 tbl olive oil
350 gm (12oz) small onions or shallots
150 ml (0.25pint) red wine
6 tbl red wine vinegar
225 gm (8oz) canned tomatoes, roughly chopped
2 tbl tomato puree
4 x bay leaves
2 tsp dried oregano
black pepper
2 tbl chopped parsley
First clean the octopus. Pull off the tentacles, remove and discard the intestines and the ink sac, the eyes and the beak. Skin the octopus and wash and scrub it thoroughly to remove any traces of sand.
Cut it into 4-5cm (1.5-2inch) pieces and put it into a saucepan over medium heat to release the liquid. Stir the octopus until this liquid has evaporated.
Pour on the oil and stir the octopus to seal it on all sides. Add the whole onions and cook them, stirring once or twice, until they colour slightly.
Add the wine, the vinegar, tomatoes, tomato puree, bay leaves, oregano and several grindings of pepper. Stir well, cover the pan and simmer very gently for 1-1.25 hrs, checking from time to time that the sauce has not dried out. If it does - and this would only happen if the heat were too high - add a little more wine or water. The octopus is cooked when it can be easily pierced with a skewer.
The sauce should be thick, like a runny paste. If any of the liquid separates, remove the lid from the pan, slightly increase the heat and stir until some of the liquid evaporates and the sauce thickens.
Discard the bay leaves and stir in the parsley. Taste the sauce and adjust the seasoning if necessary.
Serve, if you like, with rice and a salad. A Greek essential is country bread to mop up the sauce.
SERVES 4-6.
PICKLED OCTOPUS (Htapothi toursi)
1kg (2.25lb) young octopus
150ml (0.25pint) olive oil
150ml (0.25pint) red wine vinegar
4 cloves garlic
salt and black pepper
4-6 stalks thyme or 1tsp dried thyme
lemon wedges, to serve
DIRECTIONS
Prepare and wash the octopus (as in Octopus in Red Wine). Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 1-1.25 hours until it is tender. Test it with a skewer. Drain off any remaining liquid and set aside to cool.
Cut the flesh into 12mm (0.5inch) strips and pack them loosely into a screw-topped jar. Mix enough oil and vinegar to fill the jar - the exact amount will depend on the relative volumes of the seafood and the container - stir in the garlic and season with salt and pepper.
If you are using dried thyme, mix it with the liquid at this stage.
Pour it over the octopus, making sure that every last piece is completely immersed. If you are using thyme stalks, push them into the jar.
Cover the jar and set it aside for at least 4-5 days before using.
To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.
SERVES 8