Aglaia Kremezi

Octopus with Garlic Sauce

Ktapodi me Skordalia

Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
The Foods of the Greek Islands
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

THIS PUNGENT and garlicky octopus meze comes from the island of Cephalonia. Serve it with Mixed Green Salad from Lesbos and steamed potatoes together with plenty of crusty bread to soak up the wonderful sauce.

Ingredients

Method

If using fresh octopus, rinse it well and place it in a heavy nonreactive pot. Cook over medium heat for about 10 minutes (it will release liquid). Reduce the heat to low and simmer for 20 minutes, or until the octopus is fork-tender, adding a few tablespoons of water as needed.

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