Recipe for Greek Style Octopus With Ouzo
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Octopus is popular in Greece, and this is one of the ways its prepared. The flavors are simple, but the ouzo gives the broth a distinct taste.
Greek Style Octopus With Ouzo Recipe Ingredients:
- 1/3 cup Greek olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 whole octopus, cleaned (ink sac removed, beak removed, etc)
- 1 cup chopped tomatoes or 1 cup canned, diced tomatoes
- 1/3 cup ouzo
- 2 bay leaves
- 1/2 cup chopped, pitted Kalamata olives
- Salt, to taste
- Pepper, to taste
- 1 cup water
- 3 tablespoons fresh, chopped parsley
Pour olive oil into a large soup pot. Set the heat to medium and heat the olive oil for one minute. Add the onion and saute until soft, which should take about five minutes. Add the garlic and saute for another minute.
Add the octopus to the pot along with the tomatoes, ouzo, bay leaves, olives, salt, pepper, and water. Cover the pot and bring the liquid to a boil over medium heat. Set the heat to low and and simmer for 30-40 minutes, or until the octopus is tender.
Garnish with parsley just before placing the squid and broth onto a serving platter.
This post was written by GreekBoston.com