A Book of Mediterranean Food

by Robert Byron

OCTOPUS

The octopus sounds alarming to
those who have not travelled in the
Mediterranean; it is in fact an
excellent dish when properly
prepared, rich and with a
reminiscence of lobster.

In Greece and Cyprus the large
octopus are dried in the sun; the
tentacles are cut into small pieces,
grilled over a charcoal fire and
served with your apéritif.

To cook them fresh the large
ones must be carefully cleaned, the
ink-bag removed (unless they are