| Prep: 30 mins | Cook: 2 hours 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 22g | 3g | 16g |
| sugars | fibre | protein | salt |
| 3g | 2g | 30g | 1.3g |
Why I Love Greek Braised Octopus
For the longest time, my gastronomic journey has been punctuated with the bold flavors of Montana – bison, venison, huckleberries – yet there always was an underlying curiosity for something different, even exotic. This intrigue led me to the Mediterranean and ultimately to the creation of my Braised Octopus recipe. This is not just any recipe; it’s a culinary adventure that brought my palate from the sweeping vistas of Montana to the sun-drenched coasts of Greece.
Inspired by Greek Masters
Creating my Braised Octopus recipe was inspired by the works of many, but one chef in particular stands out. If any of you have ever heard of Lefteris Lazarou, a Greek chef renowned for his seafood dishes, you’ll understand why. His ability to transform something as simple as octopus into a rich, sumptuous dish captured my imagination. This dish is a tribute to Chef Lazarou and the vibrant flavors of Greek cuisine.
The Beauty of Braised Octopus
My Braised Octopus, laden with the flavors of dry white wine, olive oil, and a medley of herbs and spices, is a testament to the versatility of Greek cooking. The octopus is braised to tender perfection, infusing it with the various flavors it has been cooked in, making this dish an exciting alternative to traditional seafood fare. And what more, this dish is quite similar to my take on a braised venison, only with the flavors gently leaning towards the Mediterranean.
If you’re wondering about the perfect pair for this dish, a glass of dry white wine is a classic choice. But, if you’re looking for a side dish, I recommend a classic Greek salad or even a plate of Spanakopita (Greek Spinach Pie), for a more authentic experience.
My Braised Octopus might not be a common sight on Montana ranches, but that’s the joy of cooking, isn’t it? Embracing new flavors, experimenting with different ingredients, and traveling the world one dish at a time.
What You’ll Need
- 3 lbs fresh octopus
- 1 cup dry white wine
- 1 cup olive oil
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon sea salt
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 cups chopped tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
Method
Step One
Begin by cleaning the octopus. Rinse thoroughly in cold water, and remove the beak and ink sac if they’re still attached. Then, place the octopus in a large pot.
Step Two
In the pot with the octopus, add the dry white wine, olive oil, bay leaves, black peppercorns, sea salt, chopped onion, minced garlic, dried oregano and crushed red pepper flakes. Stir well to combine all the ingredients.
Step Three
Turn the heat up to high and bring the mixture to a simmer. Once it starts to simmer, reduce the heat to low and cover the pot. Let it simmer for about 90 minutes, or until the octopus is tender.
Step Four
After the octopus has cooked, add the chopped tomatoes and red wine vinegar to the pot. Stir the mixture well, cover the pot again, and let it simmer for another 30 minutes.
Step Five
When the cooking is done, carefully remove the octopus from the pot and chop it into bite-sized pieces. Place the pieces in a serving dish.
Step Six
Drizzle the octopus with some of the cooking liquid from the pot, and garnish with chopped fresh parsley. Your braised octopus is now ready to be served and enjoyed!
