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Print this Recipe    Pickled Octopus

Oktapodi Toursi (Pickled Octopus)
Servings: 8

2 1/4 lb young octopus
1/2 c olive oil
1/2 c red wine vinegar
4 Garlic clove
salt; to taste
black pepper; to taste
1 ts 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 6-8tbsp 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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