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Pickled Octopus - Recipe by Meni Valle

Name: Pickled Octopus - Recipe by Meni Valle
Ingredients: 1 kg octopus tentacles, cleaned by your fishmonger; 60mL white wine vinegar; 1 Tbs black peppercorns; 3 bay leaves; Chopped flat-leaf (Italian) parsley, to serve; Pickling liquid:; 3 garlic cloves, crushed; 1 Tbs dried oregano; 250mL olive oil

Ingredients

1 kg octopus tentacles, cleaned by your fishmonger
60mL white wine vinegar
1 Tbs black peppercorns
3 bay leaves
Chopped flat-leaf (Italian) parsley, to serve

Pickling liquid:

3 garlic cloves, crushed
1 Tbs dried oregano
250mL olive oil

Method

Wash the tentacles thoroughly under cold running water to remove any slime then put in a large saucepan. Add the vinegar, peppercorns, bay leaves and 250mL of water, then place the lid on top and put over a medium heat. Simmer for about 45 minutes to 1 hour or until the octopus is tender. If it is still chewy, cook it for a little longer.

Turn off the heat and transfer the octopus from the pot to a cutting board. Using a sharp knife, slice into bite-sized pieces of about 3 cm. Put into a jar and pour over the white wine vinegar for the pickling liquid. Add the garlic and oregano and, finally, the olive oil. Seal with a lid and shake gently to combine. The pickled octopus will be ready to eat in 12 hours and will keep in the refrigerator for up to 4 weeks.

Serve with some chopped fresh parsley.