Sauteed Octopus with Oregano

Recipe courtesy of Executive Chef Vasilios Milios of the Hotel Saint George
Lycabettus in Athens, Greece
Ingredients
Procedure
For 4 - 6 servings
6 -7 pounds whole octopus, cleaned
2 Tbl olive oil
1 green bell pepper, stems, seeds, and ribs removed, juliened
2 plum tomatoes sliced into half moons
¼ pound green olives, sliced
2 Tbl fresh oregano, choopped
2 tsp cider vinegar

 

 
    Preparation time: 10 minutes
    Cooking time: 1 hour 10 minutes
    Ease of preparation: easy 





  1. In a large stockpot, bring water to a boil and then reduce to a simmer.
  2. Add whole octopus, and simmer for one hour.

  3. Remove octopus from boiling water, and let cool at room temperature for 15 minutes.

  4. Cut the tentacles from the head, and discard the head. Chop the tentacles into small pieces.

  5. In a large saute pan with olive oil over medium heat, add the octopus, green pepper, tomatoes, olives, oregano, and vinegar.

  6. Saute for 10 minutes.

  7. Serve immediately.

    8.