Go to: Just Seafood Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Oktapothi Toursi - Pickled Octopus
1 Octopus (about 1 kg)
1 Garlic clove; crushed
1/2 c Olive oil
1/2 c Vinegar
Salt & pepper to taste
To clean octopus, pull of tentacles, remove intestines and ink sac.
Cut out eyes and beak. Remove skin and rinse well. Place head and
tentacles in a pan over low heat until it turns deep pink and is
tender (about 45 to 60 minutes) Drain and when cool enough to handle
strip off suckers from tentacles if desired. Cut head and tentacles
into bite-sized pieces and place in a bowl. Add garlic, olive oil,
vinegar, salt if necessary and pepper to taste. Mix well, cover and
leave to marinate in refrigerator for 12 hours before using. Stir
To serve, lift out of marinade, pile onto a dish, garnish with lemon
wedges and parsley. Supply cocktail picks for your guests'
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.