Oktapothi Toursi (Pickled Octopus)

1. 1

   To clean octopus, pull off tentacles, remove intestines and ink sac.

2. 2

   Cut out eyes and beak.

3. 3

   Remove skin and rinse well.

4. 4

   Place head and tentacles in a pan over low heat until it turns deep pink and is tender (about 45 to 60 minutes).

5. 5

   Drain.

6. 6

   When cool enough to handle, strip off suckers from tentacles, if desired.

7. 7

   Cut head and tentacles into bite-sized pieces and place in a bowl.

8. 8

   Add garlic, olive oil, vinegar, salt if necessary, and pepper to taste.

9. 9

   Mix well, cover and leave to marinate in refrigerator for 12 hours before using.

10. 10

    Stir occasionally.

11. 11

    To serve, lift out of marinade, pile onto a dish, garnish with lemon wedges and parsley.

12. 12

    Supply cocktail picks for your guests' convenience.

* Per serving · 4 servings · Values may vary.

No additional tips available.