Ingredients
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2 1/4
-
1/2
-
1/2
-
4
-
-
-
1
-
-
-
-
-
-
-
-
Directions
Oktapodi Toursi (Pickled Octopus), A classic Greek inspired dish , 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 , A classic Greek inspired dish
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Steps
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1
Done
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Prepare and Wash the Octopus. |
|
2
Done
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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
Done
|
Test It With a Skewer. |
|
4
Done
|
Drain Off Any Remaining Liquid and Set Aside to Cool. |
|
5
Done
|
Cut the Flesh Into 1/2" Strips and Pack Them Loosely Into a Screw-Topped Jar. |
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6
Done
|
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. |
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7
Done
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If You Are Using Dried Thyme, Mix It With the Liquid at This Stage. |
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8
Done
|
Pour It Over the Octopus, Making Sure That Every Last Piece Is Completely Immersed. |
|
9
Done
|
If You Are Using Thyme Stalks, Push Them Into the Jar. |
|
10
Done
|
Cover the Jar and Set It Aside For at Least 4-5 Days Before Using. |
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11
Done
|
to Serve, Drain the Octopus and Serve It on Small Individual Plates or Saucers With the Lemon Wedges. |
|
12
Done
|
Cubes of at Least One-Day Old Bread, Speared on Cocktail Sticks, Are the Usual Accompaniment. |
