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GREEK OCTOPUS

Greek Octopus Recipe by Chef Anthony Theocaropoulos

Anthony Theocaropoulos
4.92 from 49 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Greek, Portuguese
Servings 2 servings

Ingredients
 
 

Octopus:

Lemon gel:

  • 5 lemon zest
  • 5 lemon juice
  • 1/2 cup sugar
  • 4 fluid ounce water
  • 1 tablespoon agar-agar

Watercress pesto:

  • 1 bunch watercress
  • 1 tablespoon pine nuts
  • 1 clove garlic
  • 8 floz olive oil until correct texture

Instructions
 

Octopus

  • Bring all ingredients together in a large pot until you have a rolling boil.
  • Submerge octopus and continue to boil for 3 minutes.
  • Lower heat to a slow simmer and continue to cook for 45 minutes to an hour, depending on size.
  • Remove and refrigerate.
  • Cut tentacles off body and set aside.

To Finish/Garnish/ServeLemon Gel

  • Heat lemon zest, lemon, sugar, water to a simmer.
  • Whisk in agar-agar and continue to simmer for 2 minutes.
  • Leave to cool, then afterwards place in blender and blend until smooth.

Watercress Pesto

  • Blend all ingredients together.

Notes

Greek Octopus
Greek Octopus
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