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Next, cut the head in two pieces and clean it from any internal membranes may have been left. You only need to keep the clean head sack and the arms. Cut and discard the small middle part between head and arms, where the eyes and mouth are located. The frozen octopus doesn’t require that.Ĭut the octopus in two pieces, between the head and the arms. Preparation: If the octopus is fresh, as mentioned, you need to tell your fish store to prepare it for you, as the head sack must be cleaned inside. So let's start cooking this tasty Greek cuisine seafood dish! The more you cook it (in slow simmering), the softer it gets (more tender). When cooking octopus in a pot, it's important to remember that you need to give it some time.
BABY OCTOPUS HOW TO
We will show you how to cut the octopus in the Preparation section of the recipe, it’s very easy. The fresh one, must be prepared (cleaned) by your fish store. The frozen small octopus is easier to find, and it's available all year long. Baby octopus is called "moshioi" in Greece and it's about 15-20cm long from the top of the sack to the tips of the arms. We combined the sweetness of cooked chopped onions with the aroma of Greek stew spices in a beautiful thick tomato sauce and served it with long grain rice, which is our favorite way of having this food.įor this recipe we used small octopus (“baby” octopus), which is very affordable and is also cooked faster than larger ones, creating a very tender result. We tried the tomato stew version of Syros island in the past, which was very tasty and we wanted to present you a similar and yet quite different recipe. The scene of a seaside tavern with octopus hanging in front to dry is quite common in almost all of the Greek islands. The recipe is originated from the Aegean islands, where octopus is very popular. The spices used are the ones present in most of the Greek stifado (stew) recipes, and they are a classic combination of bay leaves, allspice berries and cloves. It's similar to htapodi stifado (Greek octopus onion stew), and it's more of a home cooked meal. In this recipe, we suggest another way of having octopus, cooked with chopped onions and tomato sauce. The usual way of having octopus in Greece is roasted/grilled, served with vinegar and olive oil, accompanied by a glass of ouzo with ice! It's consumed in large quantities during the summer and the period before Easter (fasting), but it's also served all year long. Those of you who never had octopus, don't feel intimidated, the taste it's not very strong, like the one of fish, but a rather milder one, enhanced by the spices and herbs used in its cooking. Perhaps a Mediterranean recipe, where the octopus is always chopped in small pieces and is thoroughly cooked, is a good start to try this delicious seafood.
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It may look a bit strange to some North Europeans or Americans as a food, but once you try a well prepared octopus, you’ll definitely love it. Octopus is very popular in all the Mediterranean countries but also in many South and Eastern Asian countries, with Korea and Japan standing out as the highest fans. It's also considered a great mezes (starter/side dish). Octopus is cooked in various ways in Greece, and is one of the country's most popular seafood. This recipe's main ingredient is one of our favorite seafood: octopus!