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.