Greek Marinated Octopus In Vinegar (Htapodi Ksydato)
User Reviews
4.3
Greek Marinated Octopus In Vinegar (Htapodi Ksydato)
Description
"Greek Marinated Octopus In Vinegar (Htapodi Ksydato)" begins by boiling a whole octopus in water seasoned with red wine vinegar until tender, approximately 50 to 60 minutes. Tenderness is tested by pricking with a knife. After cooking, the octopus cools to room temperature before being cut into serving-size pieces or thin slices of thicker legs. The body is cleaned and sliced as well.
The octopus pieces are marinated in a mixture of the remaining vinegar, dried oregano, olive oil, and black pepper. The marinade permeates the octopus during a minimum 2-hour soak, preferably overnight, enhancing the seafood with a balanced acidity and herbaceous note. Optionally, minced garlic can be added for additional flavor. Traditionally, the dish is served with Kalamata olives, complementing the tangy marinade.
This preparation produces firm yet tender octopus with a distinctive tang from the vinegar and aromatic oregano. It's often enjoyed as part of a mezze spread or light main course, showcasing classic Greek flavors. Proper refrigeration and marinating time improve the taste and texture before serving.
Ingredients
- 1-1.5 kg (2.2 - 3.3 pound) octopus
- 14 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 2 teaspoon oregano dried
- black pepper ground
- OPTIONAL: garlic minced, clove
- olives Kalamata; to serve with
Instructions
- Boil the octopus. Add the octopus to a large cooking pot and cover with 2 liters of water. Add also 10 tablespoons of vinegar and bring to a boil. Reduce heat to medium and cook for about 50 minutes to 1 hour. Or until tender enough when you prick it with a knife.
- Cool the octopus. Remove the octopus from the pot with a slotted spoon and or cooking thongs. Set aside on a plate to cool down to room temperature.
- Cut it. You can cut the octopus into larger pieces simply by separating the legs from its body. Or cut into smaller pieces. Slice thinly (½ cm / ¼ inch) the thicker parts of the legs and leave the thinner parts as is. Remove everything from inside the head and slice or cut it also.
- Marinate. Place the octopus in a food container or a serving plate if you're planning on serving it on the same day. Drizzle with the remaining 4 tablespoons of vinegar, oregano, and olive oil. Season lightly with pepper. Leave to marinate for 2 hours or ideally overnight. OPTIONAL: You can also mix in the garlic at this point.
- Store it. Keep it in the fridge in an airtight food container for up to a week. Ideally, it should be submerged in vinegar and olive oil if necessary add an extra drizzle of olive oil to cover it.
- Serve with Kalamata olives and some crusty grilled bread.
Notes
- Refrigerate marinated octopus for up to one week to maintain freshness.
- Real olive oil may become cloudy when chilled; bring the dish to room temperature 10 minutes before serving to restore clarity and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (as a Meze)
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 120mg | 40% |
| Sodium | 580mg | 24% |
| Potassium | 908mg | 19% |
| Fiber | 0.4g | 2% |
| Sugar | 0.04g | 0% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 152mg | 15% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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