Oktapodi Toursi Pickled Octopus Recipes

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OKTAPODI TOURSI (PICKLED OCTOPUS)



Oktapodi Toursi (Pickled Octopus) image

Make and share this Oktapodi Toursi (Pickled Octopus) recipe from Food.com.

Provided by Iowahorse

Categories     Octopus

Time P4DT1h

Yield 8 serving(s)

Number Of Ingredients 8

2 1/4 lbs baby octopus
1/2 cup olive oil
1/2 cup red wine vinegar
4 cloves garlic
salt, to taste
black pepper, to taste
1 teaspoon dried thyme
lemon wedge, to serve

Steps:

  • Prepare and wash the octopus.
  • Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender.
  • Test it with a skewer.
  • Drain off any remaining liquid and set aside to cool.
  • Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar.
  • 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.
  • If you are using dried thyme, mix it with the liquid at this stage.
  • Pour it over the octopus, making sure that every last piece is completely immersed.
  • If you are using thyme stalks, push them into the jar.
  • Cover the jar and set it aside for at least 4-5 days before using.
  • To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
  • Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.

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