Greek Octopus Wrap (Octopus Souvlaki)
A summer appetizer that you will love.
Ingredients
For the octopus:
- 1.5 kg octopus
- 2 bay leaves
- 1 medium onion sliced
- 1 fennel sliced
- 1 celery stick finely chopped
- 1 Florina pepper cut into cubes
- 1 carrot cut into thin slices
- ½ tbsp peppercorns
For the souvlaki:
- 4 souvlaki wraps
- 1 tomato cut into thin vertical slices
- ½ onion cut into thin vertical slices
- 100 g fish roe dip (taramosalata) (mayonnaise works also great)
To serve (optional):
- french fries
Instructions
For the octopus:
- In a deep pot, add a little olive oil, the onion, sliced fennel, celery, carrot slices, Florina pepper, bay leaves and pepper.
- Arrange the octopus evenly over the vegetables, ensuring that the tentacles and head are separated.
- Turn the heat to medium-low and cover with the lid and boil for about 1 hour, until the octopus is soft.
- Check with the knife to see if it is ready after 1 hour (it must be soft). When ready, remove from heat and allow to cool.
Souvlaki wrap:
- Place a pan over medium heat and toast the wraps. As soon as they are ready, set them aside.
- Skewer the tentacles and grill them for 1 to 2 minutes to maintain their shape.
To serve:
- Place the octopus, tomato, French fries and fish roe dip in the wraps, fold and serve. Enjoy!
Notes
Tried this recipe?Let us know how it was!