My Aunt's Braised Octopus with Tzatziki

[Prel]

I successfully recreated my aunt's famous Braised Octopus with Tzatziki!
Every bite brings back memories of joyful family gatherings!

Transport yourself to the Greek coast with every flavorful bite!

Braised Octopus with Tzatziki​

For the braised octopus:

1 medium sized Spanish octopus, thawed and rinsed well
water
zest of one lemon (large strips)
2 bay leaves
3 sprigs of thyme
1 tsp chili flake
a couple of glugs of olive oil
For the tzatziki sauce:

1 English cucumber, seeds removed and finely diced
1-2 cloves garlic
1 tsp chopped dill
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
2 cups yogurt, strained*
kosher salt
pepper
*To strain yogurt, place it in either a cheesecloth or a coffee filter for 24 hours

Instructions:

Prepare the tzatziki sauce (can make the day before if preferred)

1. Salt the diced cucumber liberally. Wrap in cheesecloth and allow to drain under a weight for at least an hour. Squeeze out any remaining water to get the cukes as dry as possible.
2.Microplane or mince the garlic and combine with the lemon juice. Allow it to sit for at least a half an hour.
3. Mix all ingredients together in an appropriate sized bowl. Taste for seasoning. Allow to sit for at least an hour before serving.


Prepare the octopus:

1.In a large pot, add aromatics and water, about halfway full.

2.Get up to a roiling boil on stovetop and carefully place octopus into the water. Pull off heat, cover with parchment and foil, or a lid. Either slowly cook on the stovetop at a low simmer or put into the oven. Braise until tender but still retaining its shape (about 1-2 hours depending on size).

3.Cool the octopus in braising liquid.

4.Save the braising liquid; it’s good for adding into a seafood stew or risotto.

5.Once cool, cut tentacles and head into whatever size you’d prefer.

Note: If the octopus is mega huge, it helps to cut off the tentacles (easiest to do when partially frozen) and split up the braise between pans.

To Serve: Lightly coat the octopus with olive oil, then lightly char and heat through on a grill or grill pan. Serve with tzatziki sauce.

Total Preparation Time: 3 hours (cooking time depends on the size of the octopus; plan on 1 hr per pound)

Yield: Depends on the size of the octopus. As a main dish, serve 8 oz per person; as an app, serve 4 oz per person.

 

[byang05]

That sounds like a family treasure! Are you marinating the octopus in a special sauce before braising it? And with homemade tzatziki on the side, it's sure to be a refreshing and flavorful combination. Marinating the octopus in a blend of olive oil, lemon juice, garlic, and Mediterranean herbs really enhances its tenderness and adds a burst of flavor. Pairing it with homemade tzatziki, made with creamy Greek yogurt, cucumber, dill, and a touch of garlic, creates a perfect balance of tanginess and freshness to complement the savory octopus. Enjoy your cooking adventure!

 

[Kardel]

View attachment 1296


I successfully recreated my aunt's famous Braised Octopus with Tzatziki!
Every bite brings back memories of joyful family gatherings!

Transport yourself to the Greek coast with every flavorful bite!

Braised Octopus with Tzatziki​

For the braised octopus:

1 medium sized Spanish octopus, thawed and rinsed well
water
zest of one lemon (large strips)
2 bay leaves
3 sprigs of thyme
1 tsp chili flake
a couple of glugs of olive oil
For the tzatziki sauce:

1 English cucumber, seeds removed and finely diced
1-2 cloves garlic
1 tsp chopped dill
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
2 cups yogurt, strained*
kosher salt
pepper
*To strain yogurt, place it in either a cheesecloth or a coffee filter for 24 hours

Instructions:

Prepare the tzatziki sauce (can make the day before if preferred)

1. Salt the diced cucumber liberally. Wrap in cheesecloth and allow to drain under a weight for at least an hour. Squeeze out any remaining water to get the cukes as dry as possible.
2.Microplane or mince the garlic and combine with the lemon juice. Allow it to sit for at least a half an hour.
3. Mix all ingredients together in an appropriate sized bowl. Taste for seasoning. Allow to sit for at least an hour before serving.


Prepare the octopus:

1.In a large pot, add aromatics and water, about halfway full.

2.Get up to a roiling boil on stovetop and carefully place octopus into the water. Pull off heat, cover with parchment and foil, or a lid. Either slowly cook on the stovetop at a low simmer or put into the oven. Braise until tender but still retaining its shape (about 1-2 hours depending on size).

3.Cool the octopus in braising liquid.

4.Save the braising liquid; it’s good for adding into a seafood stew or risotto.

5.Once cool, cut tentacles and head into whatever size you’d prefer.

Note: If the octopus is mega huge, it helps to cut off the tentacles (easiest to do when partially frozen) and split up the braise between pans.

To Serve: Lightly coat the octopus with olive oil, then lightly char and heat through on a grill or grill pan. Serve with tzatziki sauce.

Total Preparation Time: 3 hours (cooking time depends on the size of the octopus; plan on 1 hr per pound)

Yield: Depends on the size of the octopus. As a main dish, serve 8 oz per person; as an app, serve 4 oz per person.

Thanks for sharing your Aunt's Braised Octopus with Tzatziki recipe! It sounds like a unique and flavorful dish. Can't wait to give it a try and experience the tender octopus paired with the cool and tangy tzatziki sauce.

 

[ChocoJay]

Wow, that sounds incredible! Braised octopus with tzatziki is a tantalizing combination of flavors. Can't wait to taste it!