- Main Ingredient
Octopus is cooked in many ways in the Mediterannean. One of the most popular ways to cook it in Greece, is roasting it. However with this way we suggest for roasting, it is a bit different. We use the octopus juices to cook it, along with vinegar and herbs, and serve it with olive oil, sprinkling it with a bit more vinegar. A simple method with an amazing result!
- 1 octopus, 1-1.2Kg/42oz or 2.6 pounds, washed, cleaned and cut into pieces 6-7cm/2.5inches long.
- 2 tablespoons dry oregano
- 1/4 cup (60ml) red wine vinegar
- 1-2 teaspoons honey (wildflower preferred)
- 1 bay leaf
- 1/3 cup (80ml) extra virgin olive oil
- salt, pepper
- 2 tablespoons red wine vinegar
Cut 2-3 sheets of aluminum foil, about 40cm/15inches long and place them one on top of the other, criss cross. Put the octopus pieces in the center and curve the edges of the foil on top of it, creating a bowl-shaped pouch.
Add the vinegar, the oregano, the honey and the bay leaf and mix with your hands. Close the pouch, leaving a small opening (about 3cm/1inch) on top to help the moisture evaporate.
Cook on 180 degrees Celsius (350 Fahrenheit) for 1 hour and 30 minutes and then open the pouch on top completely. Continue cooking for another 30 minutes.
Remove the octopus pieces from the pouch, and put them in a large plate. Add the olive oil and sprinkle with the 2 tablespoons of vinegar. Add some salt and pepper and serve. Kali oreksi!
1. To avoid spilling any juices in your oven, you can place the pouch in a small baking pan.
2. Instead of using only wine vinegar, you can replace half of it with balsamic vinegar.
3. You can serve the octopus with french fries, baked potatoes or Greek fava pudding (yellow split peas pudding) which is amazing as a side dish for octopus!