INGREDIENTS

INSTRUCTIONS

Prepare and wash the octopus (as in Octopus in Red Wine). Place the
head and tentacles in a pan with 6-8tbsp water, cover and simmer for
60 to 75 minutes until it is tender. Test it with a skewer. Drain off
any remaining liquid and set aside to cool.  Cut the flesh into 1/2"
strips and pack them loosely into a  screw-topped jar.  Mix enough oil
and vinegar to fill the jar - the  exact amount will depend on the
relative volumes of the seafood and  the container - stir in the garlic
and season with salt and pepper.  If you are using dried thyme, mix it
with the liquid at this stage.  Pour it over the octopus, making sure
that every last piece is  completely immersed. If you are using thyme
stalks, push them into  the jar.  Cover the jar and set it aside for at
least 4-5 days before using. To  serve, drain the octopus and serve it
on small individual plates or  saucers with the lemon wedges.  Cubes of
at least one-day old bread, speared on cocktail sticks, are  the usual
accompaniment.  A Taste Of The Greek Islands by Pamela Westland found
on  rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 38.2mg
Potassium: 14.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g