Greek Octopus Recipe by Chef Anthony Theocaropoulos

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Greek Octopus Recipe by Chef Anthony Theocaropoulos

Course Main Course

Cuisine Greek, Portuguese

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 2 servings

Ingredients

OCTOPUS

• 1 octopus
• 1 quart soy sauce
• 2 bunches cilantro
• 2 ounce cardamom
• 2 ounce coriander

LEMON GEL

• 5 Lemon Zest
• 5 Lemon Juice
• 3 fluid ounce Sugar
• 4 fluid ounce water
• 1 tablespoon Agar-agar

WATERCRESS PESTO

• 1 bunch watercress
• 1 tablespoon pine nuts
• 1 clove Garlic
• 8 floz Olive Oil until correct texture

Instructions

Octopus

• Bring all ingredients together in a large pot until you have a rolling boil.
• Submerge octopus and continue to boil for 3 minutes.
• Lower heat to a slow simmer and continue to cook for 45 minutes to an hour, depending on size.
• Remove and refrigerate.
• Cut tentacles off body and set aside.

To Finish/Garnish/ServeLemon Gel

• Heat lemon zest, lemon, sugar, water to a simmer.
• Whisk in Agar Agar and continue to simmer for 2 minutes.
• Leave to cool, then afterwards place in blender and blend until smooth.

Watercress Pesto

• Blend all ingredients together.

Notes

Greek Octopus

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