1 kg octopus (fresh or frozen) 2 cups of white bread (without the crust) ½ cup red wine 2 cups red TOP vinegar 2 large chopped onions 1 tblsp oregano Salt, pepper
For frying 2 cups flour 2-3 cup Horio PDO Kalamata olive oil
EXECUTION
If the octopus is fresh, we clean and remove mouth, eyes, sand and ink pouch.
Place in the freezer for 3-4 days so it can soften.
If the octopus is frozen, we allow to defrost (not completely) and then clean by following step 1.
Then we place in a meat grinder.
Place the minced octopus in a strainer to drain all liquids.
Soak bread in wine and vinegar.
Then, squeeze excess wine and vinegar from bred and add the octopus, onion, oregano, salt and pepper.
If the mixture is loose, add a tablespoon flour.
Kneed into round, ball shapes and cover entire surface with flour.
Fry in plenty of hot olive oil until golden color.
Place octopus-ball on paper towels so that excess oil can be absorbed.
