Pickled octopus

AT A GLANCE

  • Serves 12 people

You'll need to begin this recipe a day ahead.

  • 1 quantity cooked octopus tentacles, cut into 1cm-thick slices
  • 400 ml red wine vinegar
  • 200 ml olive oil
  • 6 black peppercorns, crushed
  • 4 fresh bay leaves
  • 1 garlic clove, bruised
  • To serve: fennel, mint and parsley salad
  • To serve: bread and olives
01   Place tentacles in a large sterilised jar, top with remaining ingredients, ½ tsp sea salt flakes and 200ml water, and set aside in a cool dark place, turning jar every 4 hours, until octopus is pickled (12 hours-1 day). Refrigerate until required. Octopus will keep refrigerated for a week. Remove from pickling mixture with a slotted spoon and serve with fennel, mint and parsley salad, bread and olives.

Topics:

SPRING, OCTOPUS, PARSLEY, GREEK, SEAFOOD, FENNEL, MASTERCLASS, MINT, HOW-TO, GARLIC

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Oct 2011

Oct 2011

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