XTAPODI - OCTOPUS
" Yiannakis "

This is my variation to make octopus >

The amount of ingredients is for 2 persons. The “octopus” can be combined with a mixed salad.

The best taste is reached when the food is made at least 3 hours before consumption. 

Ingredients:

750 gram octopus

250 gram chalots

1.5 dl . olive oil

2 big lork leaves

3 pieces of crushed garlic

1 small can  of tomato paste (Del Monte is a Greek product)

½ taspoon of sugar

2 big potatoes (quality like for French Fries)

pepper and salt after taste

french bread

red wine  (for example Bulgarian Merlot or a  Cabernet)

5 cm deep frying pan.

Put the olive oil with the tomato paste and the crushed garlic in a glass and mix well.

Clean the chalots.

Wash the octopus and dry it.

Cut all of the octopus exept the mouth into pieces of 1cm.

Start with a dry pan and cook until the water is gone. Shake now and than to avoid sticking to the bottom.

Add the mixture from the glass and the chalots and bake for 5 minutes.

Add the lork leaves,  pepper and salt after taste (keep in mind that the octopus is salt form itself)

Add red wine untill the octopus is covered entirely. Cook softly for about 30 minutes.

Either cook softly for about an other half or put the fire out and cover the pan with the lid and some towels.

After some hours:
Peel the potatoes, cut in 1 cm. square pieces and add  to the food.  As soon as the food is cooking, put back to a low fire for about 15 minutes. The potatoes must not fall apart.

Best put the food on a pre-heated plate and serve the same wine as used for cooking, Cut french bread in 1.5 cm slices.