1 hr 50 mins
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!
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Units: US | Metric
- 1If you can buy cleaned octopus you can skip the next stage.
- 2Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
- 3Place 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.
- 4Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
- 5Remove from pan and allow to cool slightly or cool enough to handle.
- 6Slice tentacles into 3cm lengths and body into pieces.
- 7Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
- 8Pack the octopus in the sterlised jars and pour over the marinade.
- 9Let sit in the refrigerator for 5 days before eating.
- 10Serve as part of meze.
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Nutritional Facts for Pickled Octopus
Serving Size: 1 (1325 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1128.2
- Calories from Fat 775
- Total Fat 86.2 g
- Saturated Fat 12.3 g
- Cholesterol 240.0 mg
- Sodium 1151.8 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 74.6 g
The following items or measurements are not included: