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i'm making one of the all-time classic
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Greek mezedes marinated
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and it's something that i always think
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of when i think of places like Paros
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where there's a very strong fishing
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tradition
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the first thing we want to do is
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off the hood of the octopus
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you want to cut it right there just
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below the eyes
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I typically this
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and then it over you want to
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squeeze out the beak or you can just use
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a paring knife
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i'm going the octopus into four
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pieces two tentacles each
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it's a little bit of cartilage still
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left in here i just
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octopus is one of the most popular Greek
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seafood dishes and it's in all
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sorts of different ways
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i'm just going to set the octopus in the
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pot
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the heat to low
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this is just going to cook literally in
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its own juices i'm not adding any liquid
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to the pot
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i'm just some fresh herbs to the
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pot a little bit of rosemary fresh thyme
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and a few sprigs of fresh oregano it'll
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take about half hour 40 minutes every
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octopus is a little different obviously
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depending on its size
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this is about it's got
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that beautiful pink color
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it its sea as we say
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it's still pretty tough
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this is going to need probably about
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another 25 to 30 minutes of
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the octopus has been cooking for around
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50 55 minutes
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and it
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i'm just going to let this cool
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and get everything else ready
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for the marinade in the meantime
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a little bit of fresh oregano
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some time sprigs
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and a little bit of rosemary
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the octopus down we basically
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want it to be cool enough to handle and
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i'm gonna it
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into nice chunks
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try to get them into pieces that are
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about an inch or so
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try to do it it just looks a
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little prettier when you serve it
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this is a very very nice way to serve
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octopus you can it actually for a
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few days in the fridge
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and you can also them whole
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and put them on the grill
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the last few pieces
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i'm just gonna get the rest of the
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ingredients for the ready
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sun-dried tomatoes i'm just gonna have
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them
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this is a very
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Greek island combination of ingredients
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my beautiful capers from Paros
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those are going in
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a few black peppercorns
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a touch of salt very
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much
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some of these beautiful herbs
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these will the olive oil that's
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going in here too
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some thyme
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i try to it in just to make it
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look pretty in the jar because sometimes
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people come over on the spur of the
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moment and you bring this out and it
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looks very cool your own
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marinated octopus
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okay and just a few
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oregano sprigs these are a little bit
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more tender so i can't get them all the
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way down into the Mason jar
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and the sun-dried
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tomatoes
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press that down a little bit to make a
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little bit of room for the liquid that's
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going into this next
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and i've just got pretty strong red wine
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vinegar
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octopus is really nice
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when it's marinated in that beautiful
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acidity from red wine vinegar
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and olive oil this off
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close up the mason jar
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you want to be sure it seals very well
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and what i usually do is
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just
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turn it a little bit to get everything
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in here
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i'm going to this to marinate for
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a couple of hours and then
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as a beautiful salad you can marinate it
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for 24 hours you can it in the
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olive oil and vinegar for a few days in
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the fridge and it's good to eat for five
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or six days it makes a beautiful meze
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and it looks
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really pretty
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let's have a little Mezethe together
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look how beautiful this looks
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i'm gonna get a little bit of everything
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on here
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this is calling out for a little bit of
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bread
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time to taste this perfect greek island
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meze
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um
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the octopus a little
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bit more tender by being marinated even
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for a few hours in the olive oil and the
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vinegar
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that round buttery flavor of octopus
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very unique flavor
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by the acidity and the capers and the
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tartness in the tomatoes
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this is like eating an octopus meze
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in a Greek island garden with a view of
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the sea and i think it really
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nicely with the sauvignon blanc produced
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in northern greece
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in amin deo
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so citrusy
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i'm getting fruit tones honeydew
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almost a to this it is
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the perfect wine for rich seafood and
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that's exactly what this beautiful
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marinated octopus is
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it's kind of the Greek islands
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in a fork full.

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