Oktapothi toursi - pickled octopus
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Octopus (about 1 kg) | |
| 1 | Garlic clove; crushed | |
| ½ | cup | Olive oil |
| ½ | cup | Vinegar |
| Salt & pepper to taste | ||
| From: \"The Complete Middle East Cookbook\" by Tess | ||
| ISBN: 1 86302 069 1 | ||
| Typed for you by Karen Mintzias | ||
Directions
Serves: 6-8 Cooking time: 45-60 minutes To clean octopus, pull of tentacles, remove intestines and ink sac.
Cut out eyes and beak. Remove skin and rinse well. Place head and tentacles in a pan over low heat until it turns deep pink and is tender (about 45 to 60 minutes). Drain and when cool enough to handle strip off suckers from tentacles if desired. Cut head and tentacles into bite-sized pieces and place in a bowl. Add garlic, olive oil, vinegar, salt if necessary and pepper to taste. Mix well, cover and leave to marinate in refrigerator for 12 hours before using. Stir occasionally.
To serve, lift out of marinade, pile onto a dish, garnish with lemon wedges and parsley. Supply cocktail picks for your guests' convenience.
Mallos.
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