Authentic home cooking from Greece, with US measurements. 
Vinegar-Boiled Octopus 🐙
Octopus, no matter how it's cooked, is the most exquisite and beloved appetizer on the Clean Monday table! Try this recipe and it will become a staple... of course, a little ouzo and good company are essential!!
Vinegar-Boiled Octopus 🐙
Octopus, no matter how it's cooked, is the most exquisite and beloved appetizer on the Clean Monday table! Try this recipe and it will become a staple... of course, a little ouzo and good company are essential!!
Open in Cookpad AppSteps
- 1
Wash the octopus well and place it in a pot with the wine, half of the oil, half of the vinegar, the bay leaf, and the pepper. Boil until tender, about 40 minutes on low heat. Don't worry if the liquids seem insufficient; the octopus will release plenty of its own.
- 2
Remove it to a platter and once it cools, cut it into pieces.
- 3
In a salad bowl, mix the octopus with the remaining oil and vinegar, add the garlic, parsley, and oregano. Taste and add a little salt if needed.
- 4
When serving, drizzle with a little more olive oil.
- 5
It can be stored in the refrigerator for several days if placed in a well-sealed glass jar or container.
- 6
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