Chtapodi Ladorigani
Transport your taste buds to the sun-drenched shores of Greece with Chtapodi Ladorigani, a traditional octopus dish bursting with Mediterranean flavors. Delicately simmered with bay leaves and black peppercorns until tender, the octopus is then caramelized in rich olive oil and infused with the tang of red wine vinegar, fresh lemon juice, and fragrant dried oregano. A hint of garlic and a garnish of fresh parsley complete this aromatic masterpiece. Perfect served warm or at room temperature, this recipe makes a stunning centerpiece for a meze platter or a satisfying standalone dish when paired with crusty bread. If you're craving a seafood delicacy that celebrates Greek culinary heritage, this simple yet sophisticated recipe is a must-try!
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Recipe Information
Ingredients
- 1000 grams Octopus (fresh or frozen, cleaned)
- 80 ml Olive oil
- 60 ml Lemon juice (freshly squeezed)
- 2 teaspoons Dried oregano
- 3 units Garlic cloves
- 2 units Bay leaves
- 1 teaspoon Black peppercorns
- 30 ml Red wine vinegar
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (for garnish)
Instructions
If using a fresh octopus, rinse thoroughly under cold running water and clean it if necessary. If frozen, ensure it's fully thawed before cooking.
Place the octopus in a large pot with just enough water to cover it. Add the bay leaves and black peppercorns.
Bring the water to a gentle boil over medium heat. Reduce to low heat, cover, and simmer the octopus for 40-50 minutes, or until it is tender when pierced with a fork (timing may vary depending on the size of the octopus).
Once tender, remove the octopus from the pot and allow it to cool slightly. Reserve about 60 ml (1/4 cup) of the cooking liquid.
Cut the octopus into bite-sized pieces, separating the tentacles and slicing the body into chunks.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves (smashed but whole) and cook for 1-2 minutes until fragrant, ensuring they don't brown.
Add the octopus pieces to the skillet and sauté for 5-6 minutes to lightly caramelize.
Deglaze the pan with red wine vinegar, then pour in the reserved cooking liquid.
Sprinkle the dried oregano over the octopus, add the lemon juice, and season with salt. Stir everything together and cook for another 3-4 minutes, allowing the flavors to meld.
Remove the skillet from heat, discard the garlic cloves, and transfer the octopus to a serving dish.
Garnish with a drizzle of olive oil, a sprinkle of freshly chopped parsley, and extra lemon wedges if desired. Serve warm or at room temperature with crusty bread or as part of a meze platter.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
