Octopus stidafo with olives by Akis
Octopus stidafo with olives by Akis

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, octopus stidafo with olives by akis. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Octopus stidafo with olives by Akis is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Octopus stidafo with olives by Akis is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook octopus stidafo with olives by akis using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Octopus stidafo with olives by Akis:
  1. Make ready 1 kg octopus
  2. Make ready 15 baby shallot onions, peeled
  3. Take 5 cloves garlic
  4. Make ready 350 g black olives
  5. Make ready 2-3 bay leaves
  6. Get 2-3 tbsp balsamic vinegar
  7. Prepare pepper
  8. Take 1 little bukovo (hot paprika flakes)
  9. Prepare olive oil

Flat lay of Cyprus fish and seafood meze with olives, lemon and Greek salad. The wonderpus octopus is often confused with the mimic octopus (Thaumoctopus mimicus). This animal lives in the same general area and has a somewhat similar pattern of white spots and bands on a darker background. The mimic octopus has the amazing and almost instantaneous ability to.

Instructions to make Octopus stidafo with olives by Akis:
  1. Remove the pits of the olives and cut them into 2-3 pieces each.
  2. Clean the octopus well under running water and rub the suckers well because this is where sand usually accumulates. Cut the tentacles into pieces of 2 cm each and set them aside until you need them.
  3. Sauté the onions in 2 tbsp of olive oil in a pot over strong heat together with the garlic and the octopus until the onions get golden brown.
  4. Stir in the balsamic vinegar, add the olives the bay leaves, the boukovo and the pepper, close the lid and simmer for 35-40 minutes. or until the octupus is cooked.
  5. At the last 10 minutes of cooking check if your octopus has let out a lot of liquids. If yes, remove the lid from the pot until the extra liquids evaporate and the octopus is left only with its sauce.

Stir through the olives and tomato. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. Octopus skin is covered by three types of specialized skin cells that can quickly change their color, reflectivity, and opacity, allowing this invertebrate to easily blend in with its surroundings. "Chromatophores" are responsible for the colors red, orange, yellow, brown, and black. The Octopus only lives in oceans due to their need for saltwater.

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