Pickled Octopus
May 27, 2008 Appetizers, seafood
This is really easy and tasty to do. Most of the time is rubbing the skin off them once cooked. This recipe makes them soft and delicate. Using baby octopus takes even longer – as this recipe caters for.
Serves: Many
Prep: 10 min
Cook time: 1hr
Ingredients:
1kg of baby octopus
1 cup of vinegar
1 tablespoon of balsamic vinegar
A lug of olive oil
3 cloves of garlic halved
A few sprigs of fresh thyme
Salt and pepper
1. Place the octopus into a pot and bring to the boil. Simmer for one hour or so – or until the octopus is cooked through and easily pronged with a fork or skewer. The octopus will let off a lot of purple colour from the skin which you will rub off later. It will also be a little tough during the cooking process – but will soften up towards the end.
2. Drain and allow to cool for a moment
3. Place in a large bowl of water or the sink and rub away the skin
4. Cut into small pieces.
5. Put the octopus into a jar or container putting in some thyme and the garlic along the way.
6. Pour over the white vinegar, balsamic vinegar and a lug of olive oil.
7. Allow to marinade for three days before serving. (although you could start eating the day after)
