Name: Aegean Islands Chtapodi Xidato (Χταπόδι Ξιδάτο)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 5 h 45 min
Yield: 4 servings as a main or 6 servings as a meze
Cuisine: Greek
Ingredients: 1 whole cleaned octopus (chtapodi), 1.2-1.5kg, thawed if frozen; 2 bay leaves; 8 black peppercorns; Up to 60ml hot water, only if the pot dries before the octopus is tender; 160ml red wine vinegar; 120ml reserved octopus cooking liquid; 1 tsp dried Greek oregano, rubbed between your fingers; 1 small garlic clove, lightly crushed, optional; 60ml extra virgin Koroneiki olive oil, optional, only if the fast allows

Question 1

How do you make chtapodi xidato tender?

Accepted Answer

Make chtapodi xidato tender by simmering the whole cleaned octopus gently in a covered pot for 45 to 70 minutes before adding vinegar. Keep the heat low, turn the octopus once or twice, and cook until a skewer slips into the thickest tentacle with little resistance.

Question 2

Why does this Greek octopus recipe start with no water?

Accepted Answer

This Greek octopus recipe starts with no water because whole octopus releases its own red-brown cooking liquid after about 10 minutes over medium-low heat. That concentrated liquid seasons the octopus naturally, so the pot needs no salt, oil, or added water unless it begins to dry.

Question 3

When do I add vinegar to chtapodi xidato?

Accepted Answer

Add red wine vinegar after the octopus is fully tender, rested, sliced, and ready to marinate. For chtapodi xidato, mix 160ml red wine vinegar with 120ml strained octopus cooking liquid, dried Greek oregano, and optional crushed garlic, then steep the warm octopus for at least 4 hours.

Question 4

Can I use frozen octopus for Greek marinated octopus?

Accepted Answer

Yes, frozen octopus works well for Greek marinated octopus. Thaw the whole cleaned octopus in the refrigerator for 24 hours before cooking. Freezing helps loosen the flesh, much like the traditional practice of tenderizing octopus before simmering.

Question 5

Can I make chtapodi xidato ahead of time?

Accepted Answer

Yes, chtapodi xidato can be cooked and steeped up to 2 days ahead. Keep the vinegar-marinated octopus covered in the refrigerator, then bring it to cool room temperature for 20 to 30 minutes before serving with a spoonful of the sharp marinade.

Question 6

How do I serve chtapodi xidato for Clean Monday?

Accepted Answer

Serve chtapodi xidato oil-free for strict Clean Monday fasting, with sharp vinegar marinade and rubbed dried Greek oregano. Pair the marinated octopus with lagana, olives, and boiled greens. If the fast allows oil, add Koroneiki extra virgin olive oil at the table.

Culinary Explorer

Aegean Islands Chtapodi Xidato (Χταπόδι Ξιδάτο)

Ingredients

cleaned octopus (chtapodi)

bay leaves

black peppercorns

Where cooking meets culture.

Ingredient	Quantity
cleaned octopus (chtapodi)thawed if frozen	1 whole, 1.2-1.5kg
bay leaves	2
black peppercorns	8