Oktapodi Maratho Krasato (Octopus and Fennel in Wine)

1. 1

   Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone surface.

2. 2

   The octopus will feel softer and will secrete a grayish liquid after pounding.

3. 3

   Wash thoroughly, then drain and cook in a covered pan without adding water until the octopus turns bright pink-red and feels tender.

4. 4

   Using a sharp knife, cut into rounds the width of a small finger.

5. 5

   Heat the oil in a tsikali or any pot, add the onion, and cook until translucent and soft.

6. 6

   Add the round octopus slices to the onion and pour in the wine, and simmer for 15 minutes.

7. 7

   Put the fennel and tomatoes on top of the octopus, season with salt and pepper to taste, and give the pot a good shake to mix.

8. 8

   Cover and simmer until the octopus is fork-tender (approximately 45 to 50 minutes).

9. 9

   Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.