WHAT? 1 medium octopus (about 400g.) 2 tablespoons extra virgin olive oil 1 onion, 2-3 cloves of garlic, chilli 3 tablespoons red wine vinegar
3-4 tablespoons of carob syrup (alt. Use balsamic or molasses) 2 bay leaves 2 pinches of thyme 150-200g. Mushrooms Salt, pepper
150ml white wine
1 tablespoon Greek yoghurt
Feta, fresh thyme to serve, mountain Greek tea
HOW TO?
1️⃣In a saucepan at high heat in the olive oil, sauté the mushrooms. Add onion, garlic, chilli and cook for two minutes. Add the vinegar and let it for one minute to get all the aromas out.
2️⃣Clean and chop the octopus. Add it in. Sauté for three minutes to change colour. Add the white wine and let the alcohol escape. Add the carob syrup.
3️⃣Add the bay leaf and cover with the lid. Cook for 20 minutes at low heat.
4️⃣Twenty to twenty five minutes it’s ready. Mix in the yoghurt, grind thyme, montain tea and serve with feta, and some olive oil.
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