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Pickled Octopus
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1
Reviews
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By:
Minnie Taylor
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Pickled Octopus Recipe marinates tenderized octopus in olive oil, white wine vinegar, lemon juice, parsley, marjoram, salt and pepper to create this wonderful pickled octopus recipe which makes a very tasty appetizer.
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INGREDIENTS
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1 small octopus (about 2
pounds)
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1/2 cup olive oil
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1/4 cup white wine vinegar
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Juice of 1/2 lemon
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1 tablespoon minced parsley
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1/2 teaspoon marjoram
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Salt and pepper to taste
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DIRECTIONS
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1:
Beat octopus with the flat side of a metal meat hammer 15 to 20 minutes; it will feel soft and excrete a grayish liquid.
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2:
Wash octopus thoroughly, drain, and cook in skillet without water until it becomes bright pink. Cut into bite-size pieces.
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3:
Make a salad dressing of the olive oil, vinegar, lemon juice, parsley, marjoram, salt, and pepper. Mix well.
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4:
Pour over octopus and store in the refrigerator in a covered container for 5 days before serving. Serve cold as an appetizer.
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