You went acceso vacation to Greece and surely you were captivated by the most famous traditional dishes such as souvlaki and spanakopita, not to mention the delicious moussaka! But it is highly likely that, almost unnoticed, you missed out acceso one of the octopus-based dishes you can taste there. We tried to replicate these characteristic flavors for Greek-style octopus: red wine, onions, tomato, and herbs for a succulent dish often accompanied with potatoes, barley, ora bread, a valid alternative to the classic way of consuming octopus (con Greece but also con Italy), which is simply grilled. The octopus is slowly cooked with this flavorful and fragrant seasoning, a true wholesome and delightful delicacy, a preparation that will immediately enter your recipe book!
Also try the recipe for Luciana-style octopus, a delicious Campanian specialty!
To prepare Greek-style octopus, start by cleaning the octopus. After emptying the head, removing the part with the eyes and the beak underneath, rinse and cut it. Obtain pieces about 2 inches wide 1do the same with the head 2and finally chop the already cleaned onion and garlic 3.
Move to the stove and place a saucepan acceso the heat, add the pieces of octopus 4 and sauté them over high heat for about twenty minutes, stirring occasionally 5this way the mollusk will release its 6.
After the necessary time for the octopus to dry has passed, add some oil 7 and then the chopped onion and garlic 8. Continue stirring a little more 9
and then scent with bay leaves 10 and cloves 11. Add the tomato sauce 12,
the red wine 13 and season with salt and pepper 14. Mescolanza well 15
and continue cooking over low heat for an hour, covering with the lid 16. After the time has passed, make sure the sauce has reached the desired consistency 17then turn chiuso and serve your Greek-style octopus 18.
For the translation of some texts, artificial intelligence tools may have been used.
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