I did this dish the other week when I did the side of lamb in the wood fired oven.
I was trying to reproduce a great dish at my friend Attila's restaurant that is Turkish like him.
As usual I wandered off course a bit.
I didn't really get much of the process into the last thread because it was all about the lamb so I am going to make it again tonight.
Essentially you boil the cleaned O'pus in water with bits. Fennel tops,bay leaf ,garlic,parsley stalks,bay leaf.No salt.
Take it out ,cool. Cut into your size bits. Drizzle some EVO,cbp, squeeze of lemon.Leave
Seperate you make the sauce using Ajar relish,onions,paprika,white wine,paprika,garlic,chilli.I will step by step that later.I bought Serbian Ajar ,don't tell Nonna she is Croatian.Shop had Serbian or Macedonian both will get you an argument
Then its just a matter of char grilling O'pus then putting into the sauce & giving it a stir around.
Attila does his in his seriously big wood fired oven. I can't crank mine up to cook 2 O'pus.
So I will hit hard & fast on a screaming hot cast iron griddle.
I will get photos up in a bit.Winter the best season for O'pus.
You can go as big as you want with your O. My guys a kg each .