Sauteed Octopus with Oregano Recipe

Sauteed Octopus with Oregano Variation

Recipe adapted from Vasilios Milios

• Difficulty: Simple
• Makes: 4 to 6 portions
• Nutrition Information (per 1/6th serving): Calories: 527 | Total Fat: 17 g | Saturated Fat: 3 g | Carbohydrates: 13 g | Fiber: 1 g | Sugars: 1 g | Protein: 77 g | Cholesterol: 250 mg | Sodium: 1,440 mg
• Total Time: 1 hour, 20 minutes
• Preparation: 10 minutes
• Cooking: 1 hour, 10 minutes

Ingredients

• 6 to 7 pounds whole cleaned octopus
• 2 tablespoons olive oil
• 1 green bell pepper, stem, seeds, and ribs removed, cut into strips
• 2 plum tomatoes, sliced in half-moon shapes
• 1/4 pound green olives, pitted and cut into slices
• 2 tablespoons chopped fresh oregano leaves
• 2 teaspoons apple cider vinegar

Instructions

1. Fill a large stockpot with water and bring it to a boil. Lower to a simmer and submerge the entire octopus. Let it gently cook for about 1 hour. When done, take out the octopus and allow it to rest at room temperature for roughly 15 minutes.
2. Cut away the tentacles from the body, discarding the octopus head. Chop the tentacles into small, bite-size pieces.
3. Place a large saut pan over medium heat and add the olive oil. Toss in the octopus pieces, green bell pepper strips, tomato slices, olive slices, chopped oregano, and cider vinegar.
4. Saut everything for about 10 minutes or until heated through and the vegetables have softened slightly.
5. Serve straight away, while hot.

Note: This recipe comes from a professional chef, restaurant, or cooking expert. It may not have been tested in a home kitchen.