Some Octopus recipes can be quite time consuming, so you will be glad to know this recipe is a very simple, easy way to cook octapodi and is a ideal way to serve with drinks as part of a meze, or as a snack.
Xtapodi Xidato which means with vinegar, is our family's favourite way of serving this seafood.
In this recipe the oktapodi, along with a very small amount of water is boiled in a covered saucepan in its own juices, that this seafood creates when heated. You must keep the pan covered at all times, which helps create a steam which assists in the cooking and keeping it moist. If you leave it uncovered, the oktapodi will dry out.
With these octopus recipes, if it has been tenderized and cooked for long enough the meat will be tender enough to slice through with a fork.
Octopus - 1 - 2 kg approx
60 ml malt vinegar
To ServeExtra Virgin Olive Oil
Extra Vinegar - malt or red wine
Sprinkle of dried oregano
freshly ground salt and pepper
This first 3 steps of the instructions are as told to me by my Greek family, with utmost insistence on following
these instructions to the letter!
When ready to serve, remove the xtapodi, cut into serving pieces, for example each tentacle and place on a
Serve either hot or as the Greeks have it at room temperature.
You can vary the octopus recipes by marinating the octapodi with a mixture of your favourite herbs, garlic, and extra virgin olive oil. Leave for the flavours to infuse and then serve.
This dish is usually placed in the middle of a table for everyone to share and dip into - Greek dining style!
Here are some more popular Greek recipes and tips using Octopus!
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