Braised Octopus with black-eyed peas is a tasty version of an ingredient, commonly used in Mediterranean cuisine by Chef Dimitris Tziovaras.
A common scene in the Greek islands is octopuses hanging in the sunlight from a rope, just like laundry from a clothesline.They are often caught by spear fishing close to the shore.
The fisherman brings his prey to land and tenderizes the flesh by pounding the carcass against a stone surface. Thus treated, they are hung out to dry, and later will be served grilled, either hot or chilled in a salad.
A common preparation technique to cook an octopus involves classic Greek spices and seasonings, often including olive oil, garlic cloves, oregano, pepper, and lemon juice.
On the whole, octopus is considered a superb meze, especially alongside ouzo.
Ingredients
- 1 octopus (1kg)
- 500 gr black eyed peas
- Olive oil
- 1 onion finely chopped
- 1 clove of garlic finely chopped
- 1 carrot
- 1/2 leek finely chopped
- 2 tomatoes (grated)
- 20 ml ouzo
- 2 bay leaves
- 2 twigs of rosemary
- 1 cinnamon stick
- 1 star anise
- 2-3 pimento seeds
- salt
- pepper
Cooking instructions
In a casserole add the black eyed peas and water, bring to boil, then strain and rinse well.
Bring water to boil using a large casserole, put the octopus and cook for 5 minutes.
In a cooking pot with a lid, heat 2 teaspoons of olive oil and cook the onions, leek, carrot and garlic until they become tender.
Pour with ouzo, add the grated tomatoes, the peas, the octopus, the herbs and spices.
Add vegetable stock or water until it covers the ingredients and close firmly with the lid of the cooking pot.
Bake for 1 hour in a preheated oven at 180 degrees.
Remove from the oven and serve braised octopus, adding a few drops of olive oil and freshly grated pepper.
About the Author
Born and raised in Panteleimonas in Pieria, Dimitris Tziovaras, since early teenage years, found himself working in the Food & Beverage industry. First as a waiter and then as a cook, was always driven by his love for flavors and aromas. Following his zeal and passion for cooking these past 20 years, Chef has worked successfully with professionals in Greece both in hotels and restaurants.
His horizons broadened up even further as he works on the side of multi awarded Chef Sotiris Evangelou, in Makedonia Palace and is a member of Salonica restaurant’s kitchen.
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