Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Oktapodi Toursi (Pickled Octopus) Recipe
    Lost? Site Map

    Oktapodi Toursi (Pickled Octopus)

    Total Time:

    Prep Time:

    Cook Time:

    97 hrs

    96 hrs

    1 hrs

    Iowahorse's Note:

    A classic Greek inspired dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare and wash the octopus.
    2. 2
      Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender.
    3. 3
      Test it with a skewer.
    4. 4
      Drain off any remaining liquid and set aside to cool.
    5. 5
      Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar.
    6. 6
      Mix enough oil and vinegar to fill the jar- the exact amount will depend on the relative volumes of the seafood and the container- stir in the garlic and season with salt and pepper.
    7. 7
      If you are using dried thyme, mix it with the liquid at this stage.
    8. 8
      Pour it over the octopus, making sure that every last piece is completely immersed.
    9. 9
      If you are using thyme stalks, push them into the jar.
    10. 10
      Cover the jar and set it aside for at least 4-5 days before using.
    11. 11
      To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
    12. 12
      Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.

    Ratings & Reviews:

    • on August 13, 2005

      45

      Very nice, suttle and well balanced flavour, just like the ones I had in Greece years ago. I just wondered, as I am not used handling octopus, if preparing the octopus involves taking the skin off? It turns red as cooked and seems to create a lot of "crumbs" in cooking water, wich need to be rinsed off the octopus bits before marinating them. Nevertheless, end result was so good, I will be making it again. Skin off or on.

      person found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Octopus Recipes

    Advertisement

    Nutritional Facts for Oktapodi Toursi (Pickled Octopus)

    Serving Size: 1 (158 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 226.7
     
    Calories from Fat 133
    58%
    Total Fat 14.8 g
    22%
    Saturated Fat 2.1 g
    10%
    Cholesterol 61.2 mg
    20%
    Sodium 294.3 mg
    12%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.0 g
    0%
    Protein 19.1 g
    38%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites