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Greek-Style Octopus with Lemon Vinaigrette

Dish with cooked octopus chunks

Exceptional cooked octopus with a tender texture and low calories. It is among the most famous "mezze" dishes in Greece served with "ouzo" or "tsipouro" or white wine. As you will see, cooking octopus isn't as complicated as you might think.  Enjoy!!!

Cooking Method ,
Cuisine ,
Course ,
Difficulty Intermediate
Time
Cook Time: 1 hr Rest Time: 4 hrs Total Time: 5 hrs
Servings 8
Calories 260 kcal per serving 85gr
Best Season Spring
Ingredients
  • 1 octopus (600 to 700 gr, fresh, cleaned, head removed)
  • 1 bay leaf
  • 1 tbsp vinegar
  • 1/2 tsp salt
  • lemon juice (from 1 small lemon)
  • 50 ml vegetable oil
  • oregano (dried)
  • olive oil
Instructions

  1. Rinse octopus very well under running water. Bring a pot with water to a boil. Add a pinch of salt, the bay leaf and the vinegar. Once water comes to a boil, take the octopus using a kitchen fork, immerse the tentacles in the boiling water for a few seconds then let the octopus rise. Repeat this operation three times.  Finally submerge the octopus into the water with the tentacles down. The body must be covered with water. 

    Dipping the tentacles allows them to curl. Bay leaf helps reduce the strong smell associated with cooking octopus.

  2. Lower heat and simmer covered for about 50 to 60 minutes. From time to time (not too often), check the tenderness level with a fork. Remove from the heat once the octopus is easily pierced  into the thickest part of the flesh. Once cooked, let it cool totally into the pot (do not drain the cooking water) and then transfer it to a cutting board.

    Consider 1 hour of cooking per kg of octopus. Allow octopus to cool in its water as much as possible from 4 to 8 hours.

  3. Using a sharp knife carve the octopus by cutting off the tentacles where they converge on the body, while the octopus lies flat on the cutting board. Remove the skin (but not the suckers) from each tentacle by rubbing it with a paper towel; it should come off easily. 

    Removing the skin is optional but makes the flesh whiter and gives a more delicate flavour and aroma.

  4. Finely cut each tentacle into pieces about 3mm thick. Transfer the pieces into a container. Prepare the vinaigrette: emulsify in a bowl with a fork,  the vegetable oil, lemon juice and salt. Drizzle the octopus with the vinaigrette and dried oregano. Toss to coat. Allow fragrances and tastes to blend for at least 10 minutes and serve. Alternatively, put it into the fridge, so as to be further marinated. Before serving, drizzle with a little olive oil and a sprinkle of oregano. 

    I used vegetable oil for the vinaigrette because refrigerated olive oil will solidify and turn cloudy at cold temperatures.
Notes
  • You can substitute lemon with vinegar (not balsamic) or use both according to your taste.
  • In Italy, they serve octopus with boiled potato chunks, parsley and garlic. 
  • Cooked octopus will last in an airtight container in the fridge for about three days.
  • Octopus is considered to be an aphrodisiac by many cultures, but this is only true if it is properly cooked. A properly cooked octopus will be a tender, sensual experience. Overcook it and it becomes rubbery and unpalatable, unfit for any human, let alone a lover.
  • Generally, a smaller, younger octopus  (about 1 kg) is more tender than a larger, older octopus.
  • Octopus is an excellent source of vitamin B12 and selenium, and a good source of iron, copper, and vitamin B6.
Read it online: https://catinmykitchen.gr/recipe/greek-style-octopus-with-lemon/

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