The Real Greek Chef

Octopus in Parchment Paper with Red Sauce. Ingredients - 1 kg octopus - 50 ml olive oil - 50 ml good white wine - 3g honey - 1 tbsp tomato paste - 1/2 lemon, sliced - 1/2 lemon, juiced - 1 sprig fresh thyme - 1 sprig fresh oregano - 1/2 sprig rosemary - 1 dry onion - 3 cloves garlic - 2 bay leaves - 10 grains of mixed color peppercorns for more aromas - Salt - 1 tsp sweet paprika - 1/2 tsp chili flakes if you want it spicy or one chili pepper - For the dough seal: 2 tbsp flour, 2 tbsp water - 1/2 kg potatoes - Thyme, rosemary, salt, pepper, oil Method 1. In a blender, blend garlic, oil, wine, tomato paste, salt, paprika, honey, and lemon juice to make a cream. 2. Place the octopus in a bowl and add the marinade cream. It’s good to let it marinate in the fridge for an hour. 3. Line a baking tray with parchment paper, then add lemon slices, thyme, oregano, rosemary, chopped onion, bay leaves, followed by the octopus with the cream on top, and sprinkle with chili flakes if you want it spicy. 4. Mix flour with water to make a liquid paste and apply it around the edges of the parchment paper, then cover with another sheet of parchment paper on top, apply more paste, and fold well to seal tightly so that the steam doesn’t escape while the octopus is cooking. 5. Bake at 180 degrees Celsius for one hour, then remove and open the top layer of parchment paper and bake for a few more minutes to caramelize the octopus and let the sauce thicken, about 10 minutes. 6. The potatoes have been boiled, then cut into slices, and then mix with oil, salt, pepper, thyme, and rosemary at the bottom of the tray, put the potatoes and more oil on top, and bake until they are crispy and golden. 7. Serve potatoes, bread, the octopus, and the sauce. A wonderfully delicious traditional dish. Good luck! #octopus #food #Recipe

**LEMONY LAMB RIBS IN THE OVEN** **INGREDIENTS** - 1 1/2 kilo lamb ribs - Zest of 1 lemon - Juice of 2 medium lemons - 3 garlic cloves - 3 sprigs of fresh thyme - 1 sprig of fresh rosemary - Salt, pepper, oregano - 1 chicken bouillon cube - 50 ml white wine - 30 ml olive oil - 2 tablespoons honey - 3 tablespoons mild mustard **METHOD** 1. Season the meat with salt, pepper, and oregano. 2. In a blender, combine oil, honey, mustard, garlic, thyme, rosemary, wine, lemon juice, lemon zest, and the bouillon cube. Blend until you get a fluid but not too watery mixture. If it's too runny, add a bit more mustard; if too thick, a little more wine. 3. Line a baking dish with wet parchment paper, spread half the sauce on it, place the ribs on top, then pour the rest of the sauce over them to cover evenly. 4. Cover the ribs with wet parchment paper to keep the steam in, and bake in the oven at 180 degrees Celsius for 90 minutes. Then remove the parchment cover and continue baking on this side until they start to brown, about 10 minutes. Flip them over and bake until they get a golden color. We're ready! Good luck! #lamb

STUFFED SQUID INGREDIENTS - 4 large squids or 10 medium - 2 medium very ripe tomatoes - 1 dry onion - 5 fresh spring onions - 1 fennel - 1 leek (the white part) - 3 cloves of garlic - 1/2 bunch of dill - 1/2 bunch of parsley - 1/2 bunch of mint - 70 ml olive oil - Salt, pepper - 1 tsp paprika - 1 tsp dried or fresh tarragon - 200g risotto rice - 1 shot of ouzo - 200ml water FOR THE SAUCE - 2 tsp tomato paste - 400g tomato juice or fresh ripe tomato sauce - 200ml water - A little oil - Salt, pepper - 1 tsp paprika - 1 tsp tarragon METHOD 1. Cut the squid's long tentacles and fins into small pieces. 2. In a pan, heat half the oil over medium to high heat and once hot, fry the squid pieces for about 3 minutes until the water evaporates. 3. Add the onion, leek, fennel, fresh onion, garlic, and fry for 2 minutes until slightly softened. Extinguish with ouzo and let it evaporate for a few seconds. Then, add the tomato, fresh water, salt, pepper, paprika, tarragon, and simmer for about 7 minutes until the rice begins to soften and the sauce thickens slightly. 4. Fill the squids up to 80% and close with toothpicks. Place them in a baking dish. 5. In a pan, heat the remaining oil over medium heat. Cook the tomato paste for two minutes, then add tomato juice, salt, pepper, paprika, tarragon, water, cover, and simmer for 5 minutes after boiling. 6. Pour the boiled sauce over the squids in the baking dish. Cover with wet parchment paper and bake for 30 minutes at 180 degrees Celsius. Then, remove the parchment and cook for another ten minutes until they get some color, totaling 40 minutes for large squids like mine or 30 minutes for medium ones. 7. If desired, take the sauce, boil it for about ten minutes to reduce the liquids and blend it to make it velvety, or leave it rustic if preferred. Serve the sauce on the plate, then the squid, cut it, and pour more sauce over it. #calamari #dinner

SPANAKOPITA (Spinach Pie) INGREDIENTS For the dough: - 500g all-purpose flour - About 250 ml water, or as much as needed for a pliable dough - 1 tsp salt - 3 tbsp olive oil - 1 tbsp vinegar For the filling: - 1 kg spinach - 10 fresh scallions - 1 dry onion - 2 leeks - 1/2 bunch of parsley - 1 bunch of dill - 1 bunch of mint - 30 ml olive oil - Salt, pepper - 400g good quality feta cheese - 350g butter or margarine METHOD 1. Place the flour in a bowl, add all the dough ingredients except the water. Mix well, then gradually add the water, stirring until the dough no longer needs more water; it will take about 300ml. 2. Knead the dough with your hands for about 5 minutes until it becomes pliable and doesn't stick. 3. Divide the dough into two equal parts, drizzle a little oil on top, cover with a towel, and let it rest for 30 minutes. 4. In a pan, heat some oil and then sauté the fresh and dry onions and leeks on low heat until they become shiny; they should not brown. Then add the spinach, salt, and pepper, and cook for 3 minutes to evaporate the moisture from the spinach. 5. Remove the vegetables from the pan and let them cool. 6. Take one piece of dough and roll it out as thin as possible, using flour to prevent sticking. Melt the margarine and apply it all over the rolled-out dough, then fold and apply butter again, repeating the process until it forms a ball with about 8 layers, which means 8 sheets. Finally, wrap in plastic wrap and freeze for 30 minutes to firm up the butter in the dough, do the same with the second piece of dough. 7. Take the cooled vegetables and add the coarsely chopped feta cheese. 8. After freezing, roll out the dough sheets and place the first sheet in a well-buttered baking tray, then add the filling and cover with the next sheet. Seal the edges well, press down with a fork (what we call sealing the rim), and make 4 holes in the top sheet to prevent it from puffing up. Butter the top again. 9. Bake at 180 degrees Celsius for 1 hour in a convection oven.