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Corfu Recipes - Octopus Meze
This page gives you the opportunity to re-create some of your favourite Corfiot recipes at home. This time, an appetizer of octopus in vinegar - try it with a glass of ouzo or tsipouro.
Ingredients - 3-4 lbs octopus.
3 ounces red wine vinegar.
1 tablespoon oregano. Olive oil.
1 garlic clove, crushed (optional).
Instructions - Rinse the octopus under cold, running water and place in a saucepan. (Don't dry the octopus.)
Add the vinegar and garlic, cover and slowly bring to the boil.
It is cooked when the octopus is tender and can easily be pierced with a fork.
When it is cool enough to handle, strip off the suckers and reddish-purple membrane.
Cut the octopus into small pieces and arrange on a plate. Drizzle with olive oil and vinegar and sprinkle with oregano.
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