Every Greek restaurant I have ever visited serves marinated octopus as part of the mezze. I love it and will even occasionally buy it in those little tins. I decided to try my hand at it with baby octopus...they're available at my local Italian market frozen and in two pound packages... and already cleaned.These were extremely small - about 15 to the pound. By marinating them,grilling and then dressing them lightly they pair extremely well with feta and kalamatas ( and either a shot of ouzo or a glass of Roditis) Few ingredients but big flavor and a nice little chew! - inpatskitchen —inpatskitchen
Test Kitchen Notes
This recipe surprised me -- very pleasantly. The frozen octopus I purchased were roughly 3 oz each (5 per 1 lb. bag), and I marinated them for 3 hours. They were on the grill approximately five to seven minutes per side, then roughly chopped, tossed with the dressing and chilled. The flavor combination of the smokiness from the grill, acidity from the lemon, salt, pepper and bitterness of the oregano blended very nicely together, and the texture of the octopus was firm and only slightly chewy. As noted in the recipe, it does pair well with feta and calamatas, but it was also very tasty on top of greens with a squeeze of additional lemon. - LLStone —LLStone
about 2 cups
For the marinade:
extra virgin olive oil
crushed red pepper flakes
For the octopus
baby octopus ( about 30), thawed if frozen
Juice of one or two lemons, depending on your taste for citrus
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!