hi my name is Andy Robinson welcome to
watchmojo.com I’m so excited that you’re
joining us for today’s episode where
we’re going to learn how to make Kostas
authentic Greek octopus salad pasta
comes from Sherbrooke fish he’s going to
take us to his store and show us how to
pick the best octopus for this salad now
you know I’ve had octopus in restaurants
where it’s chewy it’s just really
unpleasant to eat you know can you tell
us how to make your make sure that your
octopus just doesn’t turn out that way
it’s applying the right octopus highly
recommended is the Tunisian octopus it’s
one of the best in the world and
tenderizing it so it doesn’t get tough
so how does one tenderize not twist well
the first thing it’s a simple procedure
all you have to do is boil it with some
red wine vinegar bay leaves and black
peppercorns and we don’t have to cut or
do anything to the odd and not at the
moment right now but I’ll be showing you
some of the tricks that I use to make
the salad all right so let’s let’s take
it over to the pot so what temperature
do I need to be putting my stove on
we’ll start off with mine okay so we
don’t have that many ingredients but I’m
sure there must be an order with which
we put them in the pot I start with the
peppercorns bay leaves and then the red
wine vinegar
so do you have to wait for the water to
boil before you put the octopus in I
usually put it directly and put it on
high get it going
once it starts simmering or boiling turn
it down it usually takes about a half an
hour to 45 minutes and the best way to
find out if it’s ready you use your
bruschetta stick or a toothpick and poke
through it when you see it pokes through
easily it’s ready so cos it’s been about
10 minutes now and it’s clearly boiling
we should turn it down to about medium
and how much more time are we looking
around 15 to 20 minutes it also depends
on the size of the octopus and now we
cover it again covered it perfect
now how do we know it’s ready we check
on the thickest part of the octopus see
how it’s going through compared to
before yeah so it’s ready terrific let’s
plate it so now that our octopus is
finally cooked we’re gonna learn how to
make Costas famous octopus salad is one
of my favorites in the store and
everyone I serve it to is a raving fan
and it’s not that hard to make we don’t
need that many ingredients know what
goes into your salad we start off with
some oregano some red onions chopped up
capers vinegar salt pepper and a little
Oliver I’ll cut off on other lakes and
now that it’s been tenderize you see a
huge difference a it’s like cutting
through butter cut into small pieces so
you know those little suction cups from
the octopus those are actually some of
my favorite parts of the whole salad I
like cutting up the head and putting it
in there too so you just use the whole
I’ll hold I’ll hold it so cost I noticed
you had two kinds of vinegar out you had
white vinegar in a balsamic yeah it’s a
matter of choice you could add red
balsamic vinegar white balsamic vinegar
the regular white vinegar or even just a
little lemon juice so now we’re ready to
add the rest of the ingredients so let’s
do that
even though I’m not Greek do you mind if
I do the honors of pouring the oil right
at now tell me how much I think that’s
good
don’t forget the pepper and looks like
you’re about to beat up the octopus but
we already tenderize these sweets it’s
all good and mix it up this is our
octopus salad thank you so much for
watching us today join us again on
watchmojo.com my name’s the Nick
Robinson you can find me with some other
recipe ideas on anok arts calm
watchmojo.com I’m so excited that you’re
joining us for today’s episode where
we’re going to learn how to make Kostas
authentic Greek octopus salad pasta
comes from Sherbrooke fish he’s going to
take us to his store and show us how to
pick the best octopus for this salad now
you know I’ve had octopus in restaurants
where it’s chewy it’s just really
unpleasant to eat you know can you tell
us how to make your make sure that your
octopus just doesn’t turn out that way
it’s applying the right octopus highly
recommended is the Tunisian octopus it’s
one of the best in the world and
tenderizing it so it doesn’t get tough
so how does one tenderize not twist well
the first thing it’s a simple procedure
all you have to do is boil it with some
red wine vinegar bay leaves and black
peppercorns and we don’t have to cut or
do anything to the odd and not at the
moment right now but I’ll be showing you
some of the tricks that I use to make
the salad all right so let’s let’s take
it over to the pot so what temperature
do I need to be putting my stove on
we’ll start off with mine okay so we
don’t have that many ingredients but I’m
sure there must be an order with which
we put them in the pot I start with the
peppercorns bay leaves and then the red
wine vinegar
so do you have to wait for the water to
boil before you put the octopus in I
usually put it directly and put it on
high get it going
once it starts simmering or boiling turn
it down it usually takes about a half an
hour to 45 minutes and the best way to
find out if it’s ready you use your
bruschetta stick or a toothpick and poke
through it when you see it pokes through
easily it’s ready so cos it’s been about
10 minutes now and it’s clearly boiling
we should turn it down to about medium
and how much more time are we looking
around 15 to 20 minutes it also depends
on the size of the octopus and now we
cover it again covered it perfect
now how do we know it’s ready we check
on the thickest part of the octopus see
how it’s going through compared to
before yeah so it’s ready terrific let’s
plate it so now that our octopus is
finally cooked we’re gonna learn how to
make Costas famous octopus salad is one
of my favorites in the store and
everyone I serve it to is a raving fan
and it’s not that hard to make we don’t
need that many ingredients know what
goes into your salad we start off with
some oregano some red onions chopped up
capers vinegar salt pepper and a little
Oliver I’ll cut off on other lakes and
now that it’s been tenderize you see a
huge difference a it’s like cutting
through butter cut into small pieces so
you know those little suction cups from
the octopus those are actually some of
my favorite parts of the whole salad I
like cutting up the head and putting it
in there too so you just use the whole
I’ll hold I’ll hold it so cost I noticed
you had two kinds of vinegar out you had
white vinegar in a balsamic yeah it’s a
matter of choice you could add red
balsamic vinegar white balsamic vinegar
the regular white vinegar or even just a
little lemon juice so now we’re ready to
add the rest of the ingredients so let’s
do that
even though I’m not Greek do you mind if
I do the honors of pouring the oil right
at now tell me how much I think that’s
good
don’t forget the pepper and looks like
you’re about to beat up the octopus but
we already tenderize these sweets it’s
all good and mix it up this is our
octopus salad thank you so much for
watching us today join us again on
watchmojo.com my name’s the Nick
Robinson you can find me with some other
recipe ideas on anok arts calm
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