Add the crabs in boiling water and leave for 40 minutes. In between saute in oil the onion and garlic. Pour 1 cup of the broth, where the crabs were boiled,
Peel the onion and keep the whole of it, don’t chop it. Then, peel the small onions. Put the octopus, the wine, the vinegar and the large onion in a pan. Let the octopus boil until it gets all its water out. When it boils and gets tender, cut it in pieces and remove the onion. Add the tomato juice (or the tomatoes), the oil, the garlic, the spices, 2 cups of water and the small onions. Let it simmer until its sauce thickens.
We prepare the snails and as soon as they are boiled, we remove their kernel by using a toothpick. We sauté the garlic and the onion in the oil and then sauté the snails for a while. We add some oil, salt and pepper, the dill and 3 cups of water. As soon as the boiling starts, we add the rice and mix it in a medium temperature, until it becomes crumby enough.
After we have soaked, washed and peeled the beans, we start boiling them. We also boil the octopus in another pot without putting anything else in it. When the green beans are half boiled, we pour the octopus’ juice on them, all the other ingredients needed and the whole tentacles in the pot, but we don’t mix them. When the sauce is boiled down, we serve the green beans by cutting the tentacles in small pieces and trimming the whole platter with them.
We clean, wash and cut the cuttlefish in pieces. We put the oil, the parsley, the cuttlefish, the lemon, the orange peel and some water in a wide pot. We let the food boil for a while. If it is necessary we curd the sauce by diluting two spoonfuls of corn flour in a little water and then we add this mixture to the food and we mix it, so that it won’t be lumpy.
We put the frozen shrimps in the boiling water and then we add some salt. After the first boil, we strain the shrimps and let them dry.We heat the oil and we sauté the shrimps in it for 3 – 4 minutes.
Clean and wash the octopus (or cuttlefish). Boil until tender and keep the broth. Cut into medium-sized pieces and place in the pan with the potatoes quartered or cut washers. Mix all remaining ingredients and mix well. Spread evenly in the pan and add broth until it covered all materials. Bake in a moderate oven until the food to stay with oil.
Poach the cuttlefish and cut them in pieces as you like. Then clean, chop and wash the spinach well. Dip the spinach in boiled water for a while. Get it out and drain it. Clean and chop the spring onions, the dill and the fennel. Pour the oil in a pan and sauté the spring onions and the cuttlefish. Then, add the spinach.
We boil the octopus and we cut in pieces of 1 ½ to two centimeters in length. We peel the onions and the garlic, we finely chop them, put them in a tavas with the oil and we sauté over low heat. When they are brown we pour half a litre of water and the tomatoes which have been grated .
Put the octopus and the vinegar in a pan. Add enough water so the octopus will be covered and let it boil for one hour. In another pan put the lentils and the onions. Pour 3 cups of water and boil for 30 minutes. Drain the octopus and put it aside to cool. Remove its slimy skin and cut in pieces. Toss the boiled lentils with their broth into an ovenproof utensil.
Wash and clean the octopus well, put it in a pan with a little water and let it boil over low heat. Mix it occasionally. When the octopus is tender, cut its tentacles in 2 or 3 pieces. Peel the garlic and the onions and wash them. Chop the onions and sauté them in oil over low heat until they brown. Then, add the cloves of garlic, the pieces of the octopus, the wine, the bay leaves and the black pepper.
Wash the mussels and the rice well. Put the finely chopped onions and the oil in the pot and sauté them over low heat. When they get browned, add the peppers and then the rice. Mix twice to three times without adding any water. Add the water later, preferably warm. You should be very careful with the amount of water because the success of the recipe depends on the proportion of water and rice. That is, we use one part of rice and two and a half parts of water.
