Oktapodi Toursi Pickled Octopus Recipes

OKTAPODI TOURSI (PICKLED OCTOPUS)

Steps:

• Prepare and wash the octopus.
• 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.

PICKLED AND GRILLED OCTOPUS

Steps:

• Defrost the octopus by placing it in a bowl of lightly salted water in the refrigerator, until pliable or overnight. Press out the beak. Clip the eyes from the head and discard. Turn the hood inside out and discard the viscera. Wash and rinse thoroughly under cold running water.
• Preheat oven to 300 degrees. Place the octopus in a deep ovenproof pan and cover, without adding water. Place in oven and cook until the octopus is bright pink-red and feels tender, turning the octopus frequently, about 1 1/2 hours. Drain the octopus in a colander and rinse under cold running water. Rub off the skin and discard. Shake the octopus dry, rub the flesh with the coarse salt and leave to dry on a towel-lined plate or baking pan in the refrigerator, covered, at least 2 hours.
• Cut the chilled octopus into 2-inch pieces and tightly pack into a 1-quart jar.
• In a small saucepan, combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and pepper, and bring to a boil. Pour the liquid over the octopus in the jar. Add the lemon pulp, and if necessary pour in olive oil until the marinade covers the octopus. Cover, cool, and refrigerate overnight, or up to 1 week.
• Remove jar from the refrigerator about 1 hour before serving.
• Preheat a grill. Skewer the octopus pieces, reserving the marinade. Grill the octopus until browned along the edges and heated through, turning once and brushing with the reserved marinade. Serve with lemon wedges.

OCTAPODI KOKKINISTO (GREEK OCTOPUS IN TOMATO SAUCE)

Steps:

• Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
• Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

PICKLED OCTOPUS

Steps:

• If you can buy cleaned octopus you can skip the next stage.
• Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
• 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 ocassionally that there is still enough liquid in the pan.
• Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
• Remove from pan and allow to cool slightly or cool enough to handle.
• Slice tentacles into 3cm lengths and body into pieces.
• Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
• Pack the octopus in the sterlised jars and pour over the marinade.
• Let sit in the refrigerator for 5 days before eating.
• Serve as part of meze.