Octopus Meze Recipes

Steps:

• 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).
• Add the vinegar and garlic and cover the pot.
• Bring to the boil over low heat.
• 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).
• 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!).
• Cut the octopus into small tidbits.
• And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
• 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.
• Give a stir.
• Cover and refrigerate.

Steps:

• Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
• Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.