Octopus With Garlic Sauce

ADAPTED FROM AGLAIA KREMEZI’S ”FOODS OF THE GREEK ISLANDS”

Ingredients

  • 2 pounds cleaned fresh or unthawed frozen octopus
  • 1 cup caper potato-garlic dip (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      143 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 72 milligrams cholesterol; 349 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. If using fresh octopus, rinse it well and place in a heavy, nonreactive pot. Cook over medium heat, covered, for 10 minutes. Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed. If using frozen octopus, place it in the pot still frozen and cook over medium-low heat, turning frequently, until thawed. Remove from heat.
  2. Drain the octopus, reserving the cooking liquid, and cut it into bite-size pieces. Place in a serving bowl. Stir in a few tablespoons of the cooking liquid to thin the dip to sauce consistency. Pour over the octopus and cool to room temperature. Garnish with reserved capers and serve.

40 minutes

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