Pickled Octopus
Octopus Cooked In Wine
Pickled Octopus
1kg (2.25lb) young octopus
about 150ml (0.25pint) olive oil
about 150ml (0.25pint) red wine vinegar
4 cloves garlic
salt and black pepper
4-6 stalks thyme or 1tsp dried thyme
lemon wedges, to serve
Prepare and wash the octopus (as in Octopus in Red Wine). Place the head
and tentacles in a pan with 6-8 Tbsp water, cover and simmer for 1-1.25
hours until it is tender. Test it with a skewer. Drain off any remaining
liquid and set aside to cool. Cut the flesh into 12mm (0.5inch) 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.
Serves 8
Octopus Cooked In Wine
1 3/4 lb. octopus (thawed)
4 Tbsp olive oil
2 large onions sliced
salt and pepper
1 bay leaf
1/4 cup dry white wine
Remove head section from octopus. Clean. Wash arms. Slice the octopus into
bite-sized chunks. Cook in olive oil over medium flame about 10 minutes,
turning regularly. Add onions, seasoning and wine. Cover and simmer gently
until the octopus is tender, about 15 minutes.
Serves 4
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