GREEK OCTOPUS ENJOY DAN:

            OCTAPODI KOKKINSTO GREEK OCTOPUS by CHEFF DAN:

Serves 4

INGREDIENTS.

1 small octopus, about 2 pounds

4 tablespoons olive oil

2 leeks, trimmed and cut into 1/2-inch cylinders

3 garlic cloves

1 tablespoon black pepper

1 (15.5 Oz) can crushed tomatoes

1/2-red wine

1 orange, with skin, cut into small triangular segments

1 teaspoon EACH curry powder, red chili powder, and garam masala

3 springs fresh thyme

1/2-cup pitted green olives

1/2-cup pitted Kalamata olives

DIRECTIONS:

1.   Clean the octopus.

2.   Remove the hood and then using a sharp knife remove the beak.

3.   Cut the hood into 1-inch wide strips.

4.   Cut the octopus into 8 pieces along with the tentacles.

5.   In a skillet over low-heat, add 2 tablespoon olive oil and when sizzling.

6.   Cook leeks in the oil for 14 minutes or until they start to caramelize.

7.   Meanwhile in a stock pot het remining oil over medium-low heat.

8.   Stir in garlic, then add octopus tentacles and hood and stir.

9.   Cover and cook until octopus turn a deep pink.

10.                Add leeks, black pepper and next 6 ingredients.

11.                Season with salt and pepper.

12.                Cover and simmer for 45-55 minutes.

13.                10 minutes before serving add olives.

ENJOY DAN:                                                     EAT SEAFOOD AND ENJOY LIFE!!