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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you can buy cleaned octopus you can skip the next stage. | 2. Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs). | 3. Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan. | 4. Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh. | 5. Remove from pan and allow to cool slightly or cool enough to handle. | 6. Slice tentacles into 3cm lengths and body into pieces. | 7. Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable. | 8. Pack the octopus in the sterlised jars and pour over the marinade. | 9. Let sit in the refrigerator for 5 days before eating. | 10. Serve as part of meze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
octopus	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
red wine vinegar	2/3	cup		30.2733	0.4302	0.0637	0.0
lemon thyme	5	sprigs		-	-	-	-
garlic clove	1		peeled sliced	-	-	-	-
	1 -2	jar	sterlised	-	-	-	-

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