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Octopus With Raspberry-Balsamic Cream

This recipe comes to us from Alex Meimetis, Head Chef at Köy Restaurant and a regular chef in The Neff Market Kitchen.


  • 12 octopus legs, 80-120 grams each
  • 500 ml water
  • 200 ml white vinegar
  • 200 ml balsamic vinegar
  • 50 ml raspberry juice
  • 50 grams caster sugar
  • 1 teaspoon corn flour
  • Salt and pepper
  • Extra Virgin olive oil
  • Sprig fresh thyme


Put the octopus legs in a bowl and massage for 5 to 10 minutes until soft. Bring the water and white vinegar to a boil in a large pot. Add the octopus and boil until soapy then take off the heat. Remove the octopus legs and drain.

Place the balsamic vinegar, sugar and raspberry juice in a pan. Bring to the boil and cook for 5 minutes. Reduce the heat then add the corn flour, mix through until creamy and set aside.

Brush the octopus legs lightly with olive oil, then place on a hot grill and cook each side for about 3-4 minutes. Place the octopus on a long plate then sprinkle on some olive oil, salt, pepper, and fresh thyme leaves. Finally, drizzle over the raspberry-balsamic cream.

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