
Chef Michael Psilakis prepares octopus, a traditional Greek dish.
(ABC News)
Recipe courtesy Michael Psilakis
Serves four
1 large whole Greek, Spanish, or Portuguese octopus
1 onion
1 fennel (stalk attached)
1 cup ouzo
1 cup white wine
2 bulbs fennel, 1 minced
4 Tbsp Greek oregano
ΒΌ cup Greek sheep's milk yogurt
1 Tbsp celery leaves
4 chantarelle mushrooms
1 Tbsp red pickled onions
6 thinly sliced lemon wheels (paper thin)
1 Tbsp fennel pollen
Extra virgin olive oil (as needed)
2 Tbsp red wine vinegar