This preserved octopus recipe is another favourite from my dear dad.
Preserved Marinated Octopus
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- 500g (1.1lbs) 1 whole octopus head cleaned leaving suction caps and beak intact (medium size)
- 2 Litres (3 pints) of water
- 1 Litre (33 fl. oz) white vinegar
- 2 Tbls sea salt
- 100 mL extra virgin olive oil, extra for topping jar up.
- 1 garlic clove crushed
- Chilli (optional)
- Handful of parsley chopped finely
- In a large saucepan bring the water, vinegar and salt to boil.
- Once water is boiling dip, with tongs the whole octopus in the water 3x for 5 seconds each time. On the third time dip the whole octopus in the boiling water and leave it submerged, let it return to the boil than lower the heat, simmer the octopus until when pierced with a knife there is no resistance and it is tender, approx. 30 min.
- Flip the octopus around and turn the heat off and let the octopus cool down in the saucepan still submerged.
- Once it is cooled, clean each arm by removing the suction caps, wrapping your hands around it and pulling the suction caps off and discard. Remove the mouth/beak.
- Cut whole octopus into small bite sized pieces and lay on top of a couple of tea towels. Cover with another tea towel and leave overnight to dry.
- The more it dries in the tea towels the longer it will preserve.
- The next day, in a large bowl add the oil, garlic, pepper, parsley and combine. Add the octopus peices and stir until all coated and place in a *sterilised jar, pushing the octopus down to fit as much as you can. (It can be squeezed down a lot) Cover the top with oil and store.
- *Sterilise a jar by bringing a saucepan with water to boil, put the jar in for a couple of minutes in the boiling water and remove.
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