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3 baby octopuses (2 lbs each)
1 1/2 tsp salt
juice from 1/2 lemon
3 cloves garlic, peeled and crushed
1/2 tsp oregano
2 tsp white vinegar
3/4 c olive oil
1 tsp black pepper
1/2 tsp sage
1 med tomato, cut into thin wedges
This recipe makes about 4-6 servings.
1. Rinse octopus in cold water and completely drain.
2. Cut off mouth and place in large pot.
3. Cover with water. add 1 tsp salt and boil.
4. Lower heat to simmer, covered about 25-30 min.
the meat should be pink and slightly tender.
5. Slice off the top of the head and flush out the cavity.
6. Cut tentacles and scrape off outer skin. Then cut (along with the head) into bite-size chunks.
7. Place in a large bowl and add lemon juice.
8. Mix garlic, 1/2 tsp salt, oregano and vinegar. Rub on octopus pieces.
9. Mix oil, pepper and sage. Pour over meat.
10. Refridgerate, covered for at least 1 hour before serving.
11. Garnish with tomatoes and serve.
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