Potted octopus with celery and leeks

Octopus is not only suitable for the Summer months to serve as an appetizer. There are countless recipes in the Greek cuisine where octopus can be cooked in so many delicious ways regardless the Season. Here we have a very hearty recipe with celery and leeks which go perfectly well with this popular cephalopod mollusc

Recipe of Dina Nikolaou,

a prominent Head Cook and restaurateur

"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 4 people):
1 octopus (about 1Kg), cleaned and cut in large pieces (fresh or frozen)
3 yellow onions, cut in chunks
2 large leeks (only the white part), cut in thick rounds
4-5 of celery stalks (and some of their leaves), cut in thick pieces
1/3 tea-cup of plain vinegar
1/2 tea-cup of white dry wine

1 tea-cup of olive oil
1 tsp of coarsely ground black pepper
*** No salt because the octopus is rather salty by nature

Method:
If you use frozen octopus allow it to defrost in the fridge.

In a heavy-bottomed pot put the octopus with the onions and sauté (no water or any oil in) in medium heat stirring with a wooden spoon until the onions are wilted.

Cover the pot with the lid, turn the heat down to low and leave the octopus to cook for about 15 minutes allowing it to release its liquids.

Take the lid off, turn the heat to medium-high and cook for another 10 minutes (uncovered) until, this time, the octopus liquids are evaporated.

Pour over with the wine, the oil and the wine and add 1 tea-cup of warm water. Add in the pot the leeks, the celery and cover with the lid again. Turn the heat to medium and continue cooking for about 25 more minutes or until the octopus and the vegetables are tender and cooked through.

Serve immediately plain or along with a white rice pilaf.