2 pounds cleaned, fresh octopus (whole)
6 to 8 cloves garlic
1 teaspoon salt
2 cups breadcrumbs or 2 mashed potatoes
1/2 cup olive oil
1/4 cup vinegar
1 tablespoon capers
For the octopus:
Place the octopus in a pot without water or oil and cook over medium heat for about ten minutes. Then reduce the heat to low and simmer for another twenty minutes until tender.
Remove the pan from the heat and keep the liquids left aside. Let the octopus to cool and then cut it into small pieces. Put the pieces on a plate.
For the skordalia:
Crush garlic with salt.
Add either the mashed potatoes or the breadcrumbs and pound well until you make a paste.
Add olive oil and vinegar alternately in tiny quantities, stirring the sauce with the pestle until thick enough to hold its shape.
If you prefer your skordalia thicker, you may add breadcrumbs, 1 tablespoonful at a time.
Add the reserved octopus liquid in the skordalia. Add the capers and pour over the octopus.
Serve with fresh bread and enjoy!
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