Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in). | 2. Add the vinegar and garlic and cover the pot. | 3. Bring to the boil over low heat. | 4. It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case). | 5. When cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!). | 6. Cut the octopus into small tidbits. | 7. And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano. | 8. If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano. | 9. Give a stir. | 10. Cover and refrigerate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
octopus	3 -4	lb		0.0	0.0	0.0	0.0
red wine vinegar	3	ounces		16.1592	0.2296	0.034	0.0
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
olive oil				-	-	-	-
red wine vinegar				16.1592	0.2296	0.034	0.0
garlic clove	1		crushed	-	-	-	-

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