Poulpe A La Grecque
|Olive oil||4 Ounce|
Usually the entire octopus is edible, except for the parrot-like beak.
Beat the octopus by laying it on a rock or board, and hit it with a stick from the head down to the extreme ends of all tentacles to soften that big mussle which is called octopus.
Then skin the octopus by scratching with a knife, or, as all fishermen do, rub with sand.
Cut it in little parts, and put this in a tightly-covered pan.
The best way is to seal the pan with a flour-water paste.
Add olive oil, vinegar, onions, clove, some pepper and garlic but no salt.
Cook for about 2 hours on a very slow fire.
I cannot give an approximate cooking temperature since the fire varies from gas to a traditional drift wood fire.
If the pan is not completely sealed, the octopus will be spoiled.
It can be delicious by itself, or mixed with boiled potatoes or rice.
A true skindiver leaves an octopus alone unless he wants to eat it.
Be sure to beat it, otherwise the octopus will be transformed into a product that can compete with the best tires on the market.