Best 2 Pickled Octopus Recipes

Pickled octopus is a savory and delectable dish that can be enjoyed as an appetizer or snack. With its tender texture and tangy flavor, it's a popular dish in many cultures. If you're looking to explore the world of pickled octopus, there are several recipes available that can guide you in preparing this dish at home. Whether you prefer a simple and straightforward recipe or one with more complex flavors, this article will provide you with all the necessary information to help you find the best pickled octopus recipe that suits your taste and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED OCTOPUS

Pickled Octopus image

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!

Provided by Coasty

Categories Octopus

Time 1h50m

Yield 2 jars

Number Of Ingredients 6

Ingredients

1 -1 1/2 kg octopus
3/4 cup olive oil
2/3 cup red wine vinegar
5 sprigs lemon thyme
1 garlic clove, peeled & sliced
1 -2 sterlised jar

Steps:

If you can buy cleaned octopus you can skip the next stage.
Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
Place 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.
Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
Remove from pan and allow to cool slightly or cool enough to handle.
Slice tentacles into 3cm lengths and body into pieces.
Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
Pack the octopus in the sterlised jars and pour over the marinade.
Let sit in the refrigerator for 5 days before eating.
Serve as part of meze.

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

Ingredients

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.

Tips:

Choose the freshest octopus you can find. Fresh octopus is firm and has a shiny, iridescent skin.
Clean the octopus thoroughly before cooking. Remove the beak, eyes, and entrails. Cut the octopus into bite-sized pieces.
Blanch the octopus in boiling water for 1-2 minutes. This will help to tenderize the octopus and make it easier to chew.
Use a variety of spices and herbs to flavor the pickled octopus. Common spices include garlic, ginger, chili peppers, and bay leaves. Herbs such as thyme, oregano, and parsley are also good choices.
Allow the pickled octopus to marinate for at least 24 hours before serving. This will allow the flavors to meld together and develop.

Conclusion:

Pickled octopus is a delicious and versatile dish that can be served as an appetizer, main course, or salad. It is a good source of protein, omega-3 fatty acids, and iron. Pickled octopus can be made with a variety of different spices and herbs, so you can customize it to your own taste. If you are looking for a new and exciting way to enjoy octopus, pickled octopus is definitely worth a try.