Sauteed Octopus with Oregano

Name: Sauteed Octopus with Oregano
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Ingredients: 6 to 7 pound whole octopus, cleaned; 2 tablespoons olive oil; 1 green bell pepper, stems, seeds, and ribs removed, julienned; 2 plum tomatoes, sliced into 1/2 moons; 1/4 pound pitted green olives, sliced; 2 tablespoons fresh oregano leaves, chopped; 2 teaspoons cider vinegar

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Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Cook: 1 hr 10 min

Yield: 4 to 6 servings

Ingredients

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6 to 7 pound whole octopus, cleaned

2 tablespoons olive oil

1 green bell pepper, stems, seeds, and ribs removed, julienned

2 plum tomatoes, sliced into 1/2 moons

1/4 pound pitted green olives, sliced

2 tablespoons fresh oregano leaves, chopped

2 teaspoons cider vinegar

Directions

In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water, and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Chop the tentacles into small pieces. Heat a large saute pan with olive oil over medium heat, add the octopus, green pepper, tomatoes, olives, oregano, and vinegar. Saute for 10 minutes. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Vasilios Milios, Hotel Saint George Lycabettus, Athens, Greece

My Private Notes

Show: Food Network Specials

Episode: Keith Famie's Greece Adventure

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Sauteed Octopus with Oregano

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