This is a classic and very simple Greek tapas dish from the sea. It is found all over Greece and especially on the island of Crete, where Octopus is a Taverna favourite.
This dish has been created by Konstantinos Bougioukntolaptsis, Head Chef at Bar Nightjar in London. A native of Crete, Konstantinos has created an eclectic menu at Bar Nightjar, with many Cretan Tapas classics and innovative creations on offer.
- 1 octopus
- 1 onion
- 3 bay leaves
- White wine vinegar
- Olive oil
- Fresh thyme
- Put water in a big pan and bring it in boil.
- Put the bay leaves and onion in the pot.
- When it comes to the boil, place the octopus in the water and boil it until it is tender. Be careful to ensure it does not start to lose its skin.
- Take it out and put it on a plate until it cools.
- Discard the head and the beak and cut the legs along the body so you end up with 8 pieces.
- In a bowl put enough olive oil, some white vinegar and salt.
- Make an emulsion and spread it over the legs.
- Now scatter the herbs and the peppers all over the octopus and let it stand for a min. Enjoy!