narrative – photography: Antonia Kati, journalist – food photographer & food stylist
Ingredients
- 1 octopus, about 2 kg
- 1-2 bay leaves
- black peppercorns
- a handful of whole allspice berries
- salt
- 2 carrots (chopped or diced)
- 2 “Florina” red peppers (sliced)
- sunflower oil
- high-quality white vinegar
- a pinch of coarse sea salt
- 1 sprig of parsley, finely chopped (optional)
Wash and clean the octopus, removing its eye. Place in a pot with plenty of water (enough to cover it by about 1 cm), add the bay leaves, a handful of peppercorns and allspice berries and boil until soft.
Drain the octopus and cut into bite-size pieces. Sprinkle with salt and let cool. In the meantime, sauté your vegetables in sunflower oil for 1-2 minutes, sprinkle with salt and the parsley and let cool.
Finally, divide the octopus and vegetables evenly between 2-3 sterilized glass jars and fill them with sunflower oil and vinegar to the top. Seal the jars and keep them in the fridge.
