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Mediterranean Octopus with Crisp Vegetables and Ouzo Glaze Recipe
Transport your senses to the Greek coast with this tender octopus, sautéed with fresh Mediterranean herbs and vegetables, finished with a unique ouzo-infused balsamic reduction. Perfect for a luxurious appetizer or a main dish.
Ingredients:
- 1 kg octopus, cleaned
- 2 tbsp red wine vinegar
- 100 ml dry white wine
- 3 white onions, sliced
- 3 tomatoes, chopped
- 2 cloves garlic, chopped
- 3 tbsp balsamic vinegar
- 2 tbsp ouzo
- 2 tbsp honey
- Olive oil
- 2 bay leaves
- Fresh parsley, chopped
Instructions:
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1 Boil the Octopus
Simmer octopus with red wine vinegar and white wine, adding bay leaves for flavor.
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2 Crisp the Octopus
Sear the boiled octopus in a hot skillet until golden.
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3 Add Vegetables and Deglaze
Toss in onions, tomatoes, and garlic. Cook until softened, then deglaze with ouzo and balsamic vinegar, adding a drizzle of honey.