Pickled octopus

Pickled octopus

By
From
Encyclopedia of Food and Cookery
Serves
6

A delicious appetiser served in Greece.

Ingredients

Quantity Ingredient
500g octopus, cleaned, skinned and pounded
1 garlic clove, crushed
125ml olive oil
125ml vinegar
freshly ground black pepper
salt
lemon wedges, to garnish
parsley, chopped, to garnish

Method

  1. Place octopus head and tentacles in a heavy saucepan without any liquid. Cover and cook very gently until octopus turns a deep pink and is tender, which takes about 45 minutes.
  2. Drain and, when cool, strip suckers from tentacles into bite-sized strips and place in a bowl. Add garlic, olive oil, vinegar, salt and pepper. Mix well, cover and leave to marinate in refrigerator for at least 12 hours. Stir occasionally.
  3. Drain off marinade, and pile octopus into a serving dish. Garnish with lemon wedges and chopped parsley. Serve with crusty bread and provide toothpicks for convenient eating.
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