Ingredients for Chtapodi Ladorigani
- 1 pound octopus, cleaned
- Olive Oil
- 1 teaspoon dried oregano + fresh oregano (optional, for garnish)
- Black Pepper
- Sea Salt
- 2 tablespoons red wine vinegar + 1 tablespoon red wine vinegar
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How to Make Chtapodi Ladorigani
- Clean 1 pound of octopus thoroughly, removing the ink sac and beak. Rinse well under cold water.
- In a large pot, combine the cleaned octopus, 1/2 cup of water, and 2 tablespoons of red wine vinegar.
- Bring the mixture to a boil over high heat, then reduce heat to low and simmer for 30-40 minutes, or until the octopus is tender but not mushy. You should be able to easily pierce it with a fork.
- Remove the octopus from the pot and let it cool slightly. Once cool enough to handle, chop the octopus into bite-sized pieces (approximately 1/2 inch).
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the chopped octopus to the bowl with the oil and oregano mixture. Gently toss to coat the octopus evenly.
- Serve immediately or chill for later. Garnish with extra fresh oregano (optional).
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
0g
Fat
21g
Carbs
1g
