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Made with octopus, tomatoes, and okra; served over rice. From Arielle's Recipe Archives.
Cooked with onion, tomatoes, garlic, pine nuts, basil, and white wine.
From chef Jim Botsacos of Molyvos, New York, New York.
Recipe from chef Vasilios Milios of the Hotel Saint George Lycabettus in Athens, Greece.
Seasoned with garlic, onions, tomatoes, and oregano.
Collection includes Braised Octopus, Octopus Pasta, and Baby Octopus Spiedini With Beet Green Salad.
Recipes include Chilli Lemon Octopus, Pulpo a la Gallega, and Octopus Meze.
Presents two recipes: Octopus in Red Wine and Pickled Octopus.
Includes a photo of the dish.
Seasoned with, a bay leaf, cumin, salt, green pepper, rosemary leaves, and parsley.
Mediterranean style dish.
This dish can also be served as an appetizer for drinking ouzo. It is also considered a lenten dish, suitable for those who are fasting.
Offers a variation using yogurt instead of tomatoes.
From a Taste Of The Greek Islands by Pamela Westland.
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