This Aegean-style meze features octopus simmered in its own liquid until tender, then served cold with olive oil, lemon, and garlic. Getting the cooking time right takes care; if it is off, the meat can turn tough and rubbery.
Rinse the cleaned octopus thoroughly with cold water.
Place the octopus and bay leaf in a large pot. Cover and simmer over low heat for 40 minutes, until the octopus releases its own liquid. Do not add water; it cooks in its own juices.
Remove the cooked octopus from its liquid and let it cool to room temperature.
Cut the cooled octopus into bite-sized pieces and toss with the olive oil, lemon juice, crushed garlic, thyme, and salt.
Do not lift the lid often while cooking; steam escapes each time and extends the cooking time. The octopus is done when a fork pierces it easily; if you stop too soon, the meat will be tough. Allergen: contains mollusks.
İlk kez ahtapot pişirdim ve haşlama süresini tam 40 dakikada tutturunca et gerçekten yumuşacık çıktı, çatalla kolayca dağıldı. Yalnız soğuma süresini kısa tutunca marine tam oturmadı, bir dahaki sefere en az bir saat bekleteceğim.
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