If you travel from one side of Greece to another, you are sure to arrive at the sea at some point. And, once you are there, you can enjoy a lot of things. Eating extraordinary local food and fresh seafood is one of them. Hence, the Asprovalta – Nea Vrasna Association has prepared a few recipes for you. Prepare the dishes according to them and be careful not to eat your fingers while eating.
Greek octopus in tomato sauce
Cut 1 kg octopus into pieces of 7 cm, place them in a large saucepan and cover. Cook octopus some 10 or 15 minutes on the medium to high temperature (until pieces release juice). Uncover and continue cooking (around 20 minutes) until the liquid is reduced to a few tablespoons. Next, drizzle the octopus with ¾ cup of Greek olive oil. Also, stir 8 small red onions, finely cut, and 3 bay leaves.
Once the onions get soft, add 2 cups of crushed tomato, freshly ground black pepper and salt. Subsequently, reduce heat to medium-low, cover the saucepan and simmer next 25 minutes. Once the octopus becomes tender and the sauce thick, the meal is ready.
Easy Mediterranean fish
Preheat the oven to 175°C. Place around 200 g halibut fillets on an aluminum foil and season them with 1 tablespoon of Greek seasoning (Cavender’s, for example). In a bowl, combine the following ingredients: 1 large tomato and 1 onion, chopped; 150 g of pitted olives; ¼ cup capers; ¼ cup olive oil; a tablespoon of lemon juice and salt and pepper to personal taste. Next, spoon the mixture over the fillets. Finally, seal the edges and place the packet on a baking sheet. All you have to do now is bake the packet in a preheated oven next 35 or 40 minutes.
Eating etiquette for a crab
However, you are hardly likely to come to Asprovalta, Nea Vrasna and the Greek seaside to prepare and have seafood at home. Hence, if you order a crab in a restaurant, for example, here is how you should eat it (at home or in public):
Remove the legs and claws and open them with a nutcracker (usually provided). Remove meat with seafood fork. Now, separate the body into pieces and break off the tail with fingers. Finally, rinse your fingers in a finger bowl.