INGREDIENTS

• 1 kg of (7 THALASSES) octopus
• 200 g potatoes
• 30 g capers
• 50 g olives
• 1 spring onion
• 1/2 dried onion
• 6-7 grains of allspice
• 70 g vinegar
• 2 bay leaves
• 1 tbsp olive oil
• zest & juice of 1/2 lemon

METHOD

1. Defrost the octopus and rinse it well. In a saucepan with a lid cook over low heat (3/9) for 90 minutes with the allspice and bay leaf.
2. 20 minutes before removing from the heat, add the vinegar.
3. Peel the potatoes, cut them into smaller pieces and boil them in a saucepan for 20-30 minutes.
4. Put the potatoes, capers, olives, spring onion, dried onion and the octopus in pieces and garnish with
   parsley, lemon zest, lemon juice and olive oil.

Recipe by Manos Dimitroulis, nutritionist & dietician