Beyond grilled octopus Greeks braise and stew this cephalopod and serve it with healthy yellow split puree.To see recipe(s) press the more button. Octopus Cooked with Olives and Ouzo 4 main-course or 8 meze servings 1 medium-size octopus (2-2 ½ pounds/1 -1.35 kilos) (make sure the tentacles have two rows of suckers!) ½ cup/120 ml olive oil, or slightly more if desired 1 large red onion, chopped ½ cup fresh chopped fennel leaves, packed or 1 large fennel bulb, trimmed and chopped (if using fennel bulb, sauté together with the onion) 2 garlic cloves, chopped ½ cup/120 ml ouzo 1 cup chopped plum tomatoes, or 1 can Greek whole Santorini tomatoes in their juices 1 large orange, sliced into 8 wedges 2 bay leaves, broken in half Freshly ground black and green peppercorns, to taste ½ cup pitted green olives, rinsed thoroughly Salt, to taste 1. Wash octopus and cut away ink sac and mouth. Cut into 8 pieces, along the tentacles. Set aside. 2. Heat olive oil in a large heavy pot over medium heat and cook the onion and fennel bulb, stirring, until wilted, about 5 minutes. Stir in the garlic and cook for a little while longer. 3. Add the octopus. Do not add any water since the octopus will exude its juices. Cook, covered, over low heat until the octopus discards its juices and is bright pink and tender, not too soft, a little on the chewy side, about 30 minutes. Check occasionally to be sure it doesn’t burn, adding a little water if there is no liquid in pot. 4. Pour in the ouzo. Add …

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