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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare and wash the octopus. | 2. Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender. | 3. Test it with a skewer. | 4. Drain off any remaining liquid and set aside to cool. | 5. Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar. | 6. 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. | 7. If you are using dried thyme, mix it with the liquid at this stage. | 8. Pour it over the octopus, making sure that every last piece is completely immersed. | 9. If you are using thyme stalks, push them into the jar. | 10. Cover the jar and set it aside for at least 4-5 days before using. | 11. To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges. | 12. Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby octopus	2 1/4	lb		907.8021	0.0	201.9605	5.1
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
garlic	4	cloves		17.88	3.9672	0.7632	0.06
salt				-	-	-	-
black pepper				-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
lemon wedge				907.8021	0.0	201.9605	5.1

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.