Ingredients
Equipment
Method
- Separate the tentacles from the head of the octopus and cut the head into smaller pieces, rinsing everything thoroughly under cold water.
- Place the octopus in a large pot, cover it with water, and bring it to a boil over high heat.
- Reduce the heat to medium and let the octopus simmer for 1 to 2 hours, checking periodically for tenderness.
- After an hour, taste a small piece to check for chewiness; continue cooking until tender, then drain and let cool slightly.
- Place the cooked octopus in a glass jar or bowl and mix equal parts red wine vinegar and water to pour over it.
- Add the sliced garlic cloves to the octopus and let it sit at room temperature for 2 hours.
- After marinating, slice the tentacles into bite-sized pieces, sprinkle with dried oregano, drizzle with olive oil, and serve with lemon wedges.
Nutrition
Calories: 210kcalCarbohydrates: 3gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 250mgPotassium: 840mgVitamin C: 5mgCalcium: 2mgIron: 15mg
Notes
For best results, use fresh ingredients; high-quality olive oil and fresh garlic truly enhance the dish. Allow enough resting time to ensure the octopus absorbs the marinade well.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet with a splash of olive oil.
Consider freezing the octopus before cooking for better tenderness, and if you want to switch up flavors, try grilling it for added texture!
This dish is perfect for casual get-togethers, Mediterranean-themed dinner parties, or as a show-stopper appetizer for special occasions. Pair it with crusty bread and a crisp white wine for the ultimate experience!
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