Best Pickled Octopus Recipes

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PICKLED OCTOPUS



Pickled Octopus image

I have always liked Greek pickled octopus but didn't realise it was easy to make. I got this recipe from a class I attended at the Sydney Fish Market Cooking School. If you can't find a pre bashed octopus you can do this using a wooden rolling pin and belting the octopus about 30-40 times (advice from the fishmonger) I suggest doing it outdoors!

Provided by Coasty

Categories     Octopus

Time 1h50m

Yield 2 jars

Number Of Ingredients 6

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 & sliced
1 -2 sterlised jar

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.

PICKLED AND GRILLED OCTOPUS



Pickled and Grilled Octopus image

Provided by Food Network

Categories     main-dish

Time P1DT2h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (3 to 4pound) frozen whole octopus
1/2 cup olive oil
3/4 cup red wine vinegar
3 tablespoons finely chopped fresh oregano
2 bay leaves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 lemons, peeled, seeded and diced
Olive oil
6 wooden skewers, soaked in cold water
Lemon wedges, for garnish

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.

CHARRED OCTOPUS TACO WITH HARISSA, CHORIZO CRUSHED POTATOES, AND PICKLED RAMPS



Charred Octopus Taco with Harissa, Chorizo Crushed Potatoes, and Pickled Ramps image

These tacos combine tender grilled octopus with spiced harissa and piquant chorizo potatoes and are finished with the acidic bite of quick-pickled ramps.

Provided by Lee Wolen Boka

Yield Makes 12 tacos

Number Of Ingredients 24

1 3-pound whole fresh octopus, cleaned
12 medium garlic cloves, crushed
2 ounces fresh thyme sprigs (about 2 small bunches)
2 liters olive oil
1/2 ounce dried pasilla chiles
1/2 ounce dried guajillo chiles
1 tablespoon olive oil
3 medium red onions, diced, salted, and strained for 2 hours to release water
1/2 ounce cumin seeds, toasted and ground
1/2 ounce coriander seeds, toasted and ground
1/2 ounce caraway seeds, toasted and ground
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 cup white balsamic vinegar
1 cup sugar
1 tablespoon kosher salt
1/2 pound ramps, cleaned, green leaves removed and reserved for another use
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
1 pound fresh Mexican chorizo, removed from casing
Olive oil, for grilling
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 flour tortillas

Steps:

  • Preheat oven to 275°F. Place the octopus, garlic, and thyme in a 5-quart pot or Dutch oven. Pour olive oil over (octopus should be submerged) and bring to a simmer over medium heat. Cover the pot with foil, place in oven, and cook until tender, about 1 1/2 to 2 hours. Check the octopus periodically for tenderness by inserting a paring knife into the thickest part of an arm. When fully cooked, the knife should easily pierce the flesh. Remove from oven and let sit covered until the octopus comes to room temperature. Discard thyme and garlic. Remove and discard head, separate arms, and gently remove the purple skin.
  • Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove the stems and seeds. Bring 1/2 cup water to a boil in a small pot. Add chiles and simmer until tender, about 3 to 5 minutes. Purée chiles and water in a blender until smooth, scrape out and reserve.
  • Heat the olive oil in a skillet over medium heat. Sweat the onions until tender and lightly browned, 8 to 10 minutes. Add the onions, ground spices, lemon juice, and salt to the blender with 3 tablespoons of the pepper purée. Blend all ingredients until smooth. Strain, taste, and adjust seasoning. Harissa can be made 1 day in advance.
  • Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place the ramps in a heatproof glass container and pour vinegar mixture over. Let sit until ramps come to room temperature, then refrigerate 1 hour. Ramps can be pickled 1 day in advance.
  • Start the potatoes in a medium pot with cold salted water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 5 to 6 minutes. Drain, crush with a fork, and reserve.
  • Heat the olive oil in a large skillet over medium heat and sauté the chorizo, breaking into bits, until browned and cooked through. Strain and reserve oil.
  • Heat a grill or grill pan over medium-high heat. Rub the octopus with a little olive oil and grill until lightly charred, about 4 to 5 minutes per side. Slice octopus into bite-size pieces. Meanwhile, heat the reserved chorizo oil and potatoes in a large skillet over medium-high heat. Season with salt and pepper. Add the cooked chorizo and toss to combine. Taste and adjust seasoning.
  • Warm the tortillas. Divide the crushed potatoes between the tortillas, top with octopus, a spoonful of harissa, and 2 or 3 pickled ramps.

OKTAPODI TOURSI (PICKLED OCTOPUS)



Oktapodi Toursi (Pickled Octopus) image

Make and share this Oktapodi Toursi (Pickled Octopus) recipe from Food.com.

Provided by Iowahorse

Categories     Octopus

Time P4DT1h

Yield 8 serving(s)

Number Of Ingredients 8

2 1/4 lbs baby octopus
1/2 cup olive oil
1/2 cup red wine vinegar
4 cloves garlic
salt, to taste
black pepper, to taste
1 teaspoon dried thyme
lemon wedge, to serve

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.

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