Prep 20 mins
Cook 1 hr 30 mins
I have always liked Greek pickled octopus but didn't realise it was easy to make. I got this recipe from a class I attended at the Sydney Fish Market Cooking School. If you can't find a pre bashed octopus you can do this using a wooden rolling pin and belting the octopus about 30-40 times (advice from the fishmonger) I suggest doing it outdoors!
- 1 -1 1⁄2 kg octopus
- 3⁄4 cup olive oil
- 2⁄3 cup red wine vinegar
- 5 sprigs lemon thyme
- 1 garlic clove, peeled & sliced
- 1 -2 sterlised jar
- 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.
This is a basic pickled octopus recipe. To avoid the long cooking time (it's HOT here now), I used my pressure cooker for 20 minutes. Cleaned and packed into 2 jars, covered with olive oil and added garlic and vinegar. Used oregano instead of lemon thyme. Thanks.