John Myers
Ingredients for 4 servings:
- 1 kg squid(s) (octopus; without head, tentacles only)
- 2 garlic cloves
- 30 ml olive oil
- 20 cl ouzo
- oregano
- Thyme
- 1 lemon(s)
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes
Octopus (Octopodi) fried with garlic in olive oil
The octopus should be large, with the thickest arms possible, as these are particularly tender and ideal for beginners. It’s important not to add any more salt, as the octopus will have brought enough salt with it from its previous home. I use a large aluminum die-cast pot with a glass lid. I heat the oil to a high temperature and carefully lower the octopus, which has been thoroughly washed and patted dry beforehand, into the pot. As if annoyed by the sudden heat, it turns bright red, which is a good thing. As soon as it starts to simmer, I add the finely chopped garlic cloves along with the ouzo and oregano to the octopus. It simmers like this for about 45 minutes. Then I heat some olive oil in a large, nonstick pan. I separate the octopus arms and fry them briefly in the hot olive oil until crispy on all sides. Caution: This happens very quickly, and you have to watch out for exploding suction cups. Served with a lemon wedge on white plates, the octopus tastes best with a glass of ouzo. Serve with white bread or Turkish flatbread and a farmer’s salad. Enjoy! – Kali orexi
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