Pickled octopus

May 9, 2013 (Last Updated: January 11, 2019)
Pickled octopus recipe

This pickled octopus needs to be prepared a day in advance, but the results are worth it. It pairs perfectly with a Ouzo or can ice-cold Retsina. 

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Pickled octopus

Serves: 10
Cooking Time: 2 hours

Ingredients

  • 1 octopus, cleaned
  • 250ml (1 cup) olive oil
  • 60ml (¼ cup) lemon juice
  • 30ml (2 tbsp) white wine vinegar
  • 2,5ml (½ tsp) crushed garlic
  • 2,5ml (½ tsp) coarse black pepper
  • 15ml (1 tbsp) fresh flat-leaf parsley, chopped
  • 2,5ml (½ tsp) fresh dill, chopped
  • salt and freshly ground black pepper, to taste

Instructions

1

Place the octopus in a heavy-based waterless pot with nothing else and simmer over low heat for 1 hour and 30 minutes, turning it a few times. The octopus stews in its own juices. If it looks a bit dry and starts to stick, add a little hot water. The octopus should be very tender when pierced with a fork and the liquid almost jammy. If not tender, add a little more water and continue to cook.

2

Remove the pot from the stove, leave the lid on and allow to cool.

3

When cool, remove the octopus from the pot, cut into bite-size pieces and place in a bowl or jar. Add the remaining ingredients together with salt and pepper to taste and pour over the octopus, making sure that all pieces are completely coated by the marinade.

4

Place in the fridge to marinate and enjoy as part of your meze with crisp bread and a glass of ouzo or ice-cold retsina.

 

 

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May 9, 2013 (Last Updated: January 11, 2019) By
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