The octopus should be big with arms as thick as possible. These are particularly delicate and are also ideal for beginners. The important thing is that no more salt is added as the guy brought enough from his previous home.
I use a large aluminum injection molding pot with a glass lid. In this I heat the oil strongly and carefully slide the octopus, which has been thoroughly washed and dabbed dry (please do not cut the arms apart), into the pot. As if he were annoyed by the sudden heat, he turns bright red; And that`s good. As soon as it starts to simmer, the cloves of garlic are chopped up and added to the octopus with the ouzo and oregano. So it simmer for about 45 minutes.
Then heat a little olive oil again in a non-stick pan with a larger dia. Now separate the octopus legs and fry them briefly on all sides in the hot olive oil. Warning: This is very quick and you have to be careful of exploding suction cups.
Served with a lemon wedge on white plates, the octopus tastes best with a glass of ouzo.
This goes well with farmer`s bread (white) or Turkish flatbread and farmer`s salad.
Ingredients
Print Recipe
Pin Recipe