INGREDIENTS

• 1 kg of (7 THALASSES) octopus
• 3 onions finely chopped
• 80 g of extra virgin olive oil
• 160 g of petimezi (Greek grape syrup)
• 200 g chickpeas soaked in water for about 8 hours
• 50 g finely chopped spring onions
• 2 grains of allspice
• 2 bay leaves
• 5 g pepper
• 3 g salt
• 10 g fresh dill (optional)

METHOD

Cut the octopus into portions and put it in a pot with 30 g of water.

Cover the pot and boil for 10 minutes. Remove the octopus and keep the juice aside.

In a saucepan, heat the olive oil and sauté the dried onions until they turn golden. Then, add the octopus and continue to sauté for 3-4 minutes.

Add the petimezi, the spices and the reserved stock, cover the pot and let the octopus soften over medium heat.

In the meantime, boil the chickpeas in a saucepan. Once they are cooked, drain them and finally add them to the octopus.

Add salt and pepper and leave until the sauce is glazed.

Optionally, you can use some dill as a garnish.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)