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    • Greek Meze Octopus

    Mark Sharron
    Easy
    45 minutes
    4
    Amount Per Serving: Calories 161; Fat 1.8g; Carbs 4.1g; Cholesterol 81.6mg; Sugars 0g; Fibre 0.1g; Protein 25.4g; Sodium 4.0g
    A meal that reminds one of the summertime when visiting Greece. Primarily used as an appetizer. Meze becomes a rewarding dish!
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    Ingredients

    • 4 lbs octopus
    • 3oz red wine vinegar
    • 1 tablespoon oregano
    • Olive oil
    • Red wine vinegar
    • 1 garlic clove, crushed

    Method

    • Turn on the broiler and pre-heat the grill.

    • Smash the garlic and mix with the vinegar and oregano. Transfer the marinade to a baking dish. The size of the dish will depend on the size of the octopus you are using.

    • Place the octopus in the marinade and cover it with olive oil. Leave for at least a few minutes.

    • Remove the octopus from the marinade. Broil it on high for about 35 minutes, until it is soft and slightly blackened.

    • When the octopus is done broiling, remove it from the oven.

    • Lower the heat to low and add the marinade for a few minutes. Let it sizzle until the alcohol burns off.

    • When the marinade starts sizzling, transfer the octopus to a serving dish. Cut it into small pieces before presenting it to your friends.

    • Serving Suggestions: Serve them as a starter, with crusty French bread and olives.

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