Classic Grilled Octopus / Ktapodi stin Skara

Name: Classic Grilled Octopus / Ktapodi stin Skara
Total time: 75 min
Yield: 10
Ingredients: 1 medium fresh or frozen octopu; 3 garlic clove; 1 bay leaf; 2 fresh rosemary sprig; 5 to fresh thyme sprig; 1 tsp cracked black pepper; 2 tsp heaping dried greek oregano; 2 Tbsp santorini or other greek caper; 2 Tbsp chopped fresh parsley or oregano; 5 Tbsp to extra virgin greek olive oil; 1/4 c balsamic vinegar; 1/2 c dry red wine; 1/2 c red or white wine vinegar; 1/2 c extra virgin greek olive oil

Classic Grilled Octopus / Ktapodi stin Skara

1 hr(s) 15 mins

Total time

10

Serving

14

Ingredients

Enable cook mode

Ingredients

medium fresh or frozen octopu

garlic clove

bay leaf

fresh rosemary sprig

to fresh thyme sprig

tspcracked black pepper

tspheaping dried greek oregano

Tbspsantorini or other greek caper

Tbspchopped fresh parsley or oregano

Tbspto extra virgin greek olive oil

¹⁄₄

cbalsamic vinegar

¹⁄₂

cdry red wine

¹⁄₂

cred or white wine vinegar

¹⁄₂

cextra virgin greek olive oil

Directions

Step 1

If using frozen octopus, defrost it in the refrigerator overnight.

Step 2

Using a large, sharp knife, cut off the octopus’s sack-like hood just below the eyes and either discard or use to make a few servings of octopus keftedes (see box). Divide the octopus into eight pieces, keeping the tentacles intact. Place in a heavy saucepan with the garlic, bay leaf, rosemary, thyme, vinegar, balsamic, half cup of olive oil, and black pepper. Cover and bring to a boil. Reduce heat and simmer for about 45 to 50 minutes, or until the tentacles are tender but al dente and not at all stringy.

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