European
Greece - Starters
Χταπόδι με Λαδολέμονο και Ρίγανη (Octopus Carpaccio / Meze)
Chef's Menu Description
Tender octopus simmered in its own juices with red wine vinegar, sliced into succulent rounds and dressed with extra virgin olive oil, fresh lemon juice, and wild oregano.
Ingredients
- • 800g whole fresh or frozen octopus, cleaned
- • 2 tbsp red wine vinegar, 1 bay leaf, 4 whole peppercorns
- • Dressing: 4 tbsp Greek extra virgin olive oil, juice of 1 lemon, 1 tsp dried wild oregano
- • Fresh parsley, lemon wedges, and crusty bread
Preparation Steps
1
Phase 1
Place octopus in a dry pot over low heat with vinegar, bay leaf, and peppercorns (do not add water; octopus releases its own juices). Cover and simmer gently for 45-50 minutes until fork-tender.
2
Phase 2
Let octopus cool in its juices. Slice tentacles diagonally into bite-sized medallions.
3
Phase 3
Whisk olive oil, lemon juice, dried wild oregano, and black pepper into an emulsion.
4
Phase 4
Pour dressing over sliced octopus, toss gently, and serve with lemon wedges and Ouzo.