Name: Greek Octopus Wrap (Octopus Souvlaki)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 3 ⅓ lb octopus; 2 Bay Leaves; 1 medium onion sliced; 1 fennel sliced; 1 celery stick finely chopped; 1 Florina pepper cut into cubes; 1 carrot cut into thin slices; 0.5 tbsp peppercorns; 4 souvlaki wraps; 1 tomato cut into thin vertical slices; 0.5 onion cut into thin vertical slices; 1/2 cups fish roe dip (taramosalata) (mayonnaise works also great); french fries

Greek Octopus Wrap (Octopus Souvlaki)

Course: Dinner, Main DishCuisine: GreekDifficulty: Intermediate

Servings

–

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

For The Octopus
3 ⅓ lb octopus
2 Bay Leaves
1 medium onion sliced
1 fennel sliced
1 celery stick finely chopped
1 Florina pepper cut into cubes
1 carrot cut into thin slices
0.5 tbsp peppercorns
For The Souvlaki
4 souvlaki wraps
1 tomato cut into thin vertical slices
0.5 onion cut into thin vertical slices
1/2 cups fish roe dip (taramosalata) (mayonnaise works also great)
To Serve (optional)
french fries

Directions

For The Octopus
In a deep pot, add a little olive oil, the onion, sliced fennel, celery, carrot slices, Florina pepper, bay leaves and pepper.
Arrange the octopus evenly over the vegetables, ensuring that the tentacles and head are separated.
Turn the heat to medium-low and cover with the lid and boil for about 1 hour, until the octopus is soft.
Check with the knife to see if it is ready after 1 hour (it must be soft). When ready, remove from heat and allow to cool.
Souvlaki Wrap
Place a pan over medium heat and toast the wraps. As soon as they are ready, set them aside.
Skewer the tentacles and grill them for 1 to 2 minutes to maintain their shape.
To Serve
Place the octopus, tomato, French fries and fish roe dip in the wraps, fold and serve.