Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h total45 min hands-onServes 4Medium
288 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDSimmered in its own liquid with no water at all, then thirty seconds over embers.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Octopus000 g
Red wine000 g
Red wine vinegar000 g
Onion000 g
Bay leaf000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Fresh, frozen and why frozen is often better
The skewer test for tenderness
Grilling over embers without drying it
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 15 of the 18 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: stopping before it goes from tender to mush — step 11 of 18.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Nikos Fragkoulis watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
No water, no salt, at the start
Cooling in its own liquid
Grilling only to mark, never to cook
How to tell the moment tenderness turns to mush, and the grill time that is far shorter than most people believe.
Written by Nikos Fragkoulis. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
212 people cooked it, 85% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 288 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
