narrative – photography: Antonia Kati – journalist, food photographer & food stylist

Ingredients (4 people)

  • 1 kg octopus (tentacles only)
  • 100 ml dry white wine
  • 1 large onion (halved or quartered)
  • 1 bay leaf
  • Salt, freshly ground pepper
  • Olive oil

Serving ingredients

  • Boiled chickpeas or other legumes of your choice
  • Medium sized pita bread for skewers
  • One tomato or some cherry tomatoes (finely chopped)
  • Finely chopped parsley
  • Finely chopped spring onions
  • Some olive oil
  • Pesto sauce or tzatziki (optional)

Place the octopus tentacles, the wine, the bay leaf and the chopped onion in a pot and simmer for approximately 40 minutes until the octopus tentacles are soft. Remove the pot from the heat, strain the octopus tentacles and cut in bite-sized pieces. Thread the pieces onto skewers. Heat a grill pan smeared with olive oil. Grill the octopus skewers for a few minutes until golden brown on all sides. Serve each skewer on a pita bread and accompany with the legumes of your choice. Arrange the chopped tomatoes, spring onions and parsley over the skewers and season with salt and pepper. Drizzle with olive oil and add the pesto sauce or the tzatziki (optional).

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