Greek cuisine · Fish & Seafood

Chtapodi Xidato

Octopus simmered tender and marinated in red wine vinegar with bay leaf and oregano, served cold as a meze with olive oil.

Ingredients · for 4 servings

• 1 kg octopus (cleaned, frozen)
• 150 ml red wine vinegar
• 3 bay leaves
• 1 tsp black peppercorns
• 4 cloves garlic
• 2 tsp dried oregano
• 1 red onion
• 1/2 bunch flat-leaf parsley
• 8 tbsp olive oil
• salt, pepper

Instructions

1. Thaw the octopus in the fridge overnight, rinse and drain – freezing tenderizes it, so tenderizing by pounding is no longer needed.
2. Place the octopus without water in a pot with 2 bay leaves and the peppercorns, cover and cook in its own juices over low heat for 50–60 min, until a fork slides easily into the thickest arm.
3. Let the octopus cool in the cooking liquid for 15 min, then remove and cut the arms into 2 cm thick pieces.
4. Bring the vinegar to a boil with 100 ml of the cooking liquid, the remaining bay leaf, the sliced garlic, 1 tsp oregano and pepper, and let steep for 2 min.
5. Layer the still-warm octopus pieces in a jar or bowl, pour the hot vinegar marinade over them and let steep covered in the fridge for at least 4 hrs.
6. To serve, drain and toss with the olive oil, the remaining oregano, paper-thin onion rings and chopped parsley, then serve well chilled as a meze.