Foodbook #549 braised octopus vinegar


Good morning my friends and lovely April , a very nice recipe for you today that my father loves , not difficult and truly delicious, let’s see it ....


1 large octopus, 1,800 gr. up to about 2 kg
8 cloves of garlic, cut into 2 or 3
2 - 2 ½ φλ. tea wine vinegar
2 - 2 ½ φλ. of tea water
olive oil and oregano for serving


If the octopus is frozen, place it in a bowl of tap water and leave it for 2 hours. Open the hood and wash it well and remove its mouth (tooth) between the tentacles. Rinse it well and with a sharp knife cut its tentacles apart from the head and then cut the head into pieces.
Place all the octopus pieces in a saucepan, cover well with water and bring to a boil over high heat. Once the water has boiled, reduce the temperature to medium, cover the pot and boil your octopus for 1½-2½ hours or until well softened.
Note: After 1 hour you start to test if your octopus has softened. The exact cooking time depends on whether your octopus is fresh or frozen and on its exact size.
When cooking is complete, try the octopus in salt. In most cases the octopus, during cooking, will "release" salt on its own and you will not need to add at all.
Transfer the octopus to a large glass bowl and pour the wine and water over it until the liquids cover the octopus well, taking into account that the vinegar and water will be in equal parts. Add the garlic, cover the bowl and leave the octopus at room temperature for 2-3 hours.
Then, take it out of vinegar with water, cut its tentacles into thin slices, pour olive oil over it, sprinkle it with oregano and serve.

I hope you try this and love this , I will wait your comments

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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