Pickled octopus

 

 Ingredients:

1 - 1 1/2 kg octopus
3/4 cup olive oil
2/3 cup red wine vinegar
5 sprigs lemon thyme
1 garlic clove, peeled and sliced
1 -2 sterilised jars
Method:
1. If you can buy cleaned octopus you can skip the next stage.
2. Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
3. Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check occasionally that there is still enough liquid in the pan.
4. Cook for about 1 - 1 1/2 hours. Test with a skewer, it should easily pierce the flesh.
5. Remove from pan and
allow to cool slightly or until cool enough to handle.
6. Slice tentacles into 3cm lengths and body into pieces.
7. Mix up the dressing ingredients. Check that the dressing is not too vinegary, as vinegar strength is so variable.
8. Pack the octopus in the sterilised jars and pour over the marinade.
9. Let sit in the refrigerator for 5 days before eating.