Greek Vinegar Marinated Octopus (Htapodi Xidato)
This dish reminds me of summers in Greece with my parents. My mom going to the beach in the middle of a hot afternoon to pick up octopus drying under the hot sun. It's a deliciously pleasant memory! This dish is best served as an appetizer paired with some Ouzo, sliced tomatoes, olives and fresh bread. Or if you're like me, you'll just grab a fork and turn this into your main meal! However you eat it, just make sure you eat it! I should mention, you can also throw this beauty on the grill after the boiling process if you like. The rest of the recipe is the same! Enjoy!
- 1-2 whole octopus fresh or frozen
- 1 cups white wine vinegar divided in 2 parts
- 1 cup extra virgin olive oil the best quality you can get your hands on.
- 2 Vidalia (sweet) onions thinly sliced
- 8 bay leaves
- Clean thoroughly, make sure you remove the ink part of the head. Try kitchen scissors if a knife is tricky. Wash and slice of tentacles, cutting the remainder is smaller pieces.
- In a large boil add octopus to boiling water. Mix in half the vinegar and a few extra bay leaves and boil on medium - high heat for at least 30 minutes until octopus is cooked and you're able to pierce it easily with a fork. (30 - 40 min) Once cooked you can drain water and add cooked octopus onto a grill for a few minutes if you like or continue directly to the next step. When your octopus is ready for the marinade make sure you chop into smaller pieces. About 1 inch or so.
- In a separate bowl add: olive oil, remainder of vinegar (add more vinegar if you like), salt, pepper, dried oregano and bay leaves. Add sliced onions and pieces of octopus. Mix well and allow to rest. Store in marinade and serve with pita, olives, cucumbers and sliced tomatoes. You can store in the fridge for up to a week ... if it lasts that long!