Last updated on March 13th, 2019 at 09:18 am
Bourdeto with octopus
A fantastic dish.
Here’s the recipe for the octopus bourdeto as the housewives make it in Corfu.
- A medium or large fresh octopus
- 1 glass of white vinegar
- 1 glass of olive oil (250-300 grams)
- 1/2 teaspoon of hot red pepper
- 1/2 teaspoon of sweet red pepper
- 1 big onion in 4 pieces
- 4 large potatoes
Execution of the recipe
Put in a pot 3-4 glasses of water and the glass of white vinegar and heat it.
Put in the pot the octopus for a while and take it off to cut it.
Cut the octopus into pieces as you like them and put them in another pot just to sauté on a low heat until they get their liquids out.
After the liquids leave, pour a glass of olive oil, half a teaspoon of hot red pepper, half a teaspoon of sweet red pepper, the four pieces of onion, and water until it is completely covered.
Let it boil until it is dry and then pour in 4 potatoes, sliced in pieces, as large as you like, add a little more water.
Keep cooking, The food is ready for serving when it is spotted and has been left almost only with the oil.
Some prefer it not to be completely dry, while others, especially when it comes to eating it like meze, let it stay with the oil, so it’s more spicy.
Attention, do not use any salt at any stage of cooking! The octopus has already too much.
It is an awesome recipe, both as food or as meze.
Note: The bourdeto octopus has succeeded if it has a nice dark red color, not black, and is a little bit juicy but mostly oily, the olive oil has become slightly reddish and remains clear, the octopus has not dissolved but the tentacles are intact.
The secret lies before cooking, the octopus has to be very well hit, we hit it on a cliff by the sea where we fished it, and then it is grazed for about half an hour, so it becomes tender, otherwise it does not get boiled.
Bourdeto is made with a frozen octopus too, is the same thing if the octopus is from here and we have frozen it ourself.