This is served as an appetizer in Greece. The wine gives it a special flavor.

　　

Ingredients

serves 6

　　1 small octopus, weighing about 2 pounds

　　1 cup dry white wine

　　2 tablespoons white-wine vinegar

　　2 teaspoons sugar

　　Salt and pepper

　　5 tablespoons extra-virgin olive oil

　　3 tablespoons chopped flat-leaf parsley

　　

Step 1

Octopus is usually sold cleaned and tenderized. But here is how you clean it if you have to do it yourself: Cut partway through the muscle which unites the tentacles to the inside of the head and discard all the contents of the head cavity. This involves pulling or cutting out the ink sac, the hard oval “beak,” and the gelatinous innards. Turn the head inside out and wash well under running water. Squeeze or cut out the eyes and any cartilage. Remove any scales which may be left on the suckers and wash the octopus thoroughly.

　　

Step 2

Blanch the octopus for 5 minutes in boiling water, then drain. Put it in a saucepan with the wine, vinegar, sugar, salt and pepper, and just enough water to cover. Simmer over very low heat for about 1–1 1/2 hours, until tender, adding water to keep it covered. Lift out the octopus and reduce the sauce.

　　

Step 3

Cut the octopus into 1-inch slices, and mix with the sauce and the olive oil.

　　

Step 4

Serve cold, sprinkled with parsley.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf