Oktapothe Toursi (Pickled Octopus)

 

                 In Greece dinner is usually served very late, between 10 and 11 p.m., but friends and family often gather earlier in the home or taverna, for savory snacks known as Mezethakia. Normally accompanied by fresh, crusty bread, they help to keep hunger at bay until the main meal is served.

                Octopus is highly regarded in Greek kitchen, both in homes and restaurants. It is caught in large numbers around the coastline and appears on the table of many guises. Often a small plate of octopus is served as a complimentary appetizer at the stat of a meal in a Greek restaurant. Octopus should be pounded with a wooden mallet to tenderize it before is cooked. This dish requires at least 12 hours of marination before serving.

Serves 8

• 1 kg octopus
• 2 small onions, halved
• 1 medium carrot, halved
• 2 parsley stalks, cut into 5 cm pieces
• 6 peppercorns
• 1 bay leaf
• 1 garlic clove, sliced
• 125 ml olive oil
• 125 ml vinegar
• Salt and pepper, to taste
• 2 lemons, cut into wedges, for garnish, optional
• Freshly ground black pepper, to taste

1. To clean the octopus, remove the inkbag and skin ; cut out the eyes and beak and discard, and wash the octopus well.
2. Place the octopus, onions, carrot, parsley and peppercorns in a saucepan, cover and simmer gently in the octopus' own juice until tender, about 50 minutes ; cool.
3. When cool, remove the octopus from the saucepan and cut into bite-sized pieces ; place in a bowl with the remaining ingredients and mix well.
4. Cover and refrigerate for at least 12 hours before serving.
5. Garnish with the lemon wedges ; sprinkle with the black pepper.

BON APPÉTIT