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Octopus, my honey, I‘ll eat you with booze and spices!

May 1, 2011

Okey, Lent is over but the love for octopus remains.

There are too many ways to cook and enjoy octopus here in Greece but, I have to confess that the charcoal grilled octopus with some olive oil and oregano and a nice, cold glass of ouzo over the sea is what I love the most.

octopus tentacles under the sun -a usual image by the sea!

octopus and "fur" fish in Mytilini island

And I think that those of you who have visited Greece and tasted it under these circumstances know what I mean! Those who don’t, will have to find out themselves when they’ll come here!

In the meanwhile, I don’t have any charcoals or… sea around here for the time being, so I cook octopus with honey, wine, cognac and spices in a big pot. And you know what? I love it too.

What about you?

By Myrsini Lambraki (Gastronomer magazine, November 2008)

 INGREDIENTS

  • 1 octopus, cleaned and cut in bites
  • ½ cup of olive oil
  • 3-4 big onions finely chopped
  • 1 cup of red wine
  • 2 tbsp balsamic vinegar
  • ½ cup cognac
  • 1 bay leaf
  • 3-4 allspice grains
  • 1 tbsp honey
  • Pepper

 DIRECTIONS

1.      In a big pot, pour olive oil and the onions and let them brown in medium heat

2.      Add octopus and wine, balsamic, cognac, bay leaf, allspice and pepper and mix well –don’t put any salt because the octopus is salty by itself.

3.      Low the heat very much, put the lid on and let them slowly boil for about 1 hour –don’t add any water because the octopus takes out enough by itself also!

4.      When the octopus is soft and the sauce is thick, add the honey, mix well and take it out from the heat.

Serve it with nice boiled rice.

You might also like:

Shrimps with rosemary and garlic scented olive oil

sole fillet rollls with spinach


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