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GreekAuthentic Cuisine

Htapodi Xydato

Serves 4 to 6 Appetizer seafood, Appetizers

Htapodi Xydato

Htapodi Xydato, a staple of Aegean island kitchens, captures the essence of seaside cooking. Crafted with the simplicity and instinct of home cooking, this dish is often prepared without the strict measurements that define more formal recipes. Instead, it relies on the cook's intuition, a handful of salt, and the ever-present squeeze of lemon. This version reflects the way a Greek family might prepare it, embracing the casual elegance of island life.

The dish offers a tender embrace of octopus, its subtle sea flavor enhanced by the sharpness of red wine vinegar and the warmth of olive oil. A scattering of oregano lends a fragrant touch, while the crispness of red onion adds a gentle bite. Each bite should evoke the freshness of the sea, balanced with the earthy notes of the Mediterranean pantry, creating a harmonious experience on the palate.

Ingredients

  • 1octopus — about 1.5 kg, boiled tender
  • 80 mlolive oil
  • 40 mlred wine vinegar
  • 1red onion — sliced
  • to finishoregano
  • to tastefine sea salt

Method

  1. Begin by cleaning the octopus thoroughly under cold running water, ensuring to remove any sand or debris from the tentacles. Pat it dry with a clean kitchen towel. Slice the red onion thinly and set aside. Measure out 80 ml of olive oil and 40 ml of red wine vinegar, keeping them ready for use.
  2. In a large pot, place the octopus and cover it with water. Bring the water to a gentle simmer over medium heat. Allow the octopus to cook until it turns a deep pinkish-purple color and becomes tender, which typically takes about 45 minutes. The tentacles should be easily pierced with a fork.
  3. Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the tentacles into bite-sized pieces and set aside. Discard the cooking water.
  4. In a large skillet, heat the 80 ml of olive oil over medium heat. Add the sliced red onion and sauté until the onion becomes translucent and fragrant, about 5 minutes.
  5. Add the octopus pieces to the skillet with the onions. Pour in the 40 ml of red wine vinegar and allow the mixture to cook, stirring occasionally, until the vinegar has reduced and the octopus is well-coated, about 5 minutes. The octopus should have a slight crispness on the outside while remaining moist inside.
  6. To finish, sprinkle the dish with oregano and a pinch of fine sea salt to taste. Stir gently to combine all the flavors. Serve immediately, ensuring each portion has a good mix of octopus and onion, with a wedge of lemon on the side for squeezing over the top.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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