Greek Casseroled Octopus 3 lb Octopus
1/4 c Vinegar or lemon juice
2 c Sliced mushrooms
2 Crushed garlic cloves
1 ts Dried oregano
1/4 c Rice
1/2 c Olive oil
1/4 c Dry red wine
1 c Chopped onions
1 ts Dried parsley
2 Bay leaves
Clean, cut up and pound the octopus. In a casserole combine the
octopus with the rest of the ingredients except the rice and simmer
covered for 3 hours. Add water if necessary to keep the volume of
liquids steady. In the last half hour add the rice. The rice should
just absorb all the cooking fluid. Remove the bay leaves before
serving. Serve on a bed of the rice. Greek Casseroled Octopus printer friendly version located here.
Click Back to return. |