Pickled Octopus

Recipe by Coasty
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 2 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you can buy cleaned octopus you can skip the next stage.
  • Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
  • Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.
  • Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
  • Remove from pan and allow to cool slightly or cool enough to handle.
  • Slice tentacles into 3cm lengths and body into pieces.
  • Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
  • Pack the octopus in the sterlised jars and pour over the marinade.
  • Let sit in the refrigerator for 5 days before eating.
  • Serve as part of meze.
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