Octopus meatballs from the Saronic Gulf

Remove the octopus from the freezer. Before it gets completely defrosted, use a grater or food processor to mince it. Put a sieve in a bowl and place the minced octopus’ meat inside. Let the minced octopus’ meat be drained of all its excessive liquids.

In a large bowl, stir the ouzo and the vinegar, and soak well the bread. Next, squeeze well the bread until completely dry. Knead well the mixture of the bread, minced octopus’ meat, chopped onions, oregano, salt, pepper, parsley and spearmint. If the mixture is too thin, add some flour to thicken it.

Shape the octopus’ meatballs, flour them and fry them in a pan with hot olive oil. Next, place the octopus’ meatballs on kitchen paper, to remove the excess oil from them.

Serve them hot, and pair them with a glass of ouzo.

Note: If instead of a frozen octopus you wish to use a fresh one, remember that you will first have to clean the octopus, by removing the mouth (beak), the eyes, the sand and ink which are collected in its hood, and then place it in the freezer for 3-4 days in order to tenderize its meat before cooking.