One of my favorite finger foods - not french fries, not chips, not any of that.
These cephalopods that belong to a family of mollusks and for whatever reason seem to be not as popular here in the US as it is throughout Europe. The trick is to either cook them for a very short time - I'm talking just a few minutes to very long. There's not in between with these - you can't wake up decide to cook them for 15 minutes, just because.
You'll end up with bits of tough, rubbery octopus, that's why!
This very quick way of enjoying these are popular all throughout Greece and Italy and doesn't even warrant a recipe. Because the concept is simple as 1-2-3. The octopus is marinated with lots of lemon juice, olive oil and fresh oregano for 2 hours. No short cuts here.
And then quickly thrown on the grill or broiled in the oven until then curl which takes 4-1/2 minutes exactly and then you pop then out of the oven and eat. With fingers. Just so.
The lemon juice is key. It is acidic in nature and the citric acid works on the proteins at a molecular level (no kidding!) and thus breaking down the connective tissue resulting in 'poppable' little octopus eats.
I love the lemony and slightly chewy texture of the meat and the scent of the herbs. I don't know about you, but they are so healthy and yummy that these are one kind of treats without the guilt fix.
And that, I can do more of!