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Octapus in Wine / Oktapodi Krasato



Traditionally this is served as a "Meze" or appetizer dish.

Make 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 Wine Olive Oil
2 tbs. Pepper corns  

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 with vinegar.

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 also.  


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