In An Octopus’s Garden - Χταπόδι Στη

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

“Snare ye an h’octoped out from the sea and bludgeon him about the head until he be dead then cast him into goode brothe” - from some damn antiquated English book of Cookery

Ingredients:

4 lbs. of baby octopi (about 3 of them)

2 large lemons

1 cup of red wine vinegar (cheap stuff is ok)

8 bay leaves

3 tbls. of black peppercorns

3 gallons of water

---marinade

1 cup of olive oil

the juice of 3 lemons

2 oz. of ouzo or tsipouro

6 cloves of minced garlic

1/3 oz. of fresh oregano

--- under the sea salsa

1 large green bell pepper

1 large purple bell pepper

1 cup of brine cured kalamata olives

half a cucumber

3 oz. of finely crumbled feta cheese

half a bunch of fresh cilantro

3 tbls. of fresh mint

2 tsp. of red pepper flakes

1/3 cup of olive oil

the juice of two lemons

salt

---salad

2 medium sized aubergines

2 tender young zucchinis

3 red bell peppers

1 bunch of smaller sized asparagus

4 cups of baby spinach

pita bread (cut in fourths)

olive oil, salt and black pepper

your favourite greek vinaigrette

Directions:

1. FOR THE OCTOPUS: Rinse it well and clean it removing the ink sack, eyes and other displeasantries. Slice the lemons and put them into a large pot filled with the water and with the vinegar, bay leaves and peppercorns. Bring to a boil. Add the octopi whole and reduce the heat to all but a simmer. Cook gently for 30 minutes then drain and cool.
2. When cool, further clean it by taking off the membranous skin. Separate the tentacles and slice the head into thick strips. Set it into the marinade for 6 hours.
3. Cook it upon a charcoal grill and a little smoke-wood wouldn’t hurt.
4. FOR THE SALSA: De-seed the cucumber, and with the peel still on chop it finely. Chop the peppers a little larger and finely chop the herbs. The olives need only be roughly chopped. Mix in the cheese and the pepper flakes and dress with the oil and lemon juice. Season with the salt.
5. FOR THE SALAD: Cut all the vegetables into pristine sizes and shapes but not too thickly. Lightly toss them in olive oil and season with salt and pepper. Cook them likewise on the charcoal grill.
6. When finished put the lot of them into a bowl, add the spinach and toss in the Greek vinaigrette. This may be a good time to mention that the pita bread should have been oiled and grilled too.
7. SERVE: Divide the salad into four portions in the center of some suitable plates. Divide the octopus similarly and set it on top. Garnish the top with the salsa and the wedges of the bread along the border of the plate.

By RecipeOfHealth.com