Octapus in Wine /
is served as a "Meze" or appetizer dish.
sure you have lots of other "Mezedes" and a chilled bottle of
Ouzo on hand.
|1 Large Octopus,
cut into small pieces (see Susie's Note)
||2 bay leaves
|1 bottle Dry Red
|2 tbs. Pepper
Heat the wine in a deep pot with all the spices. Bring to a
boil and add the Octopus pieces. Reduce the heat and simmer
covered until the meat is tender - about 1 1/2 hours.
Strain the meat and spices from the wine and let cool. Put it
into a large jar and cover with olive oil. This can be kept in
the refrigerator for a few days.
To serve, spoon out some of the meat and oil, and sprinkle
Susie's Note: You will have to clean the
octopus of it's insides.This is done by turning the hood
inside out and removing the innards.You will also have to
remove the eyes and the thick beak from the mouth area where
the legs cluster together. Cut apart the legs and then cut
into 1 inch pieces. The hood part can be cut into pieces
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