||Oktapothi Toursi - Pickled Octopus
1 Octopus (about 1 kg)
1 Garlic clove; crushed
1/2 c Olive oil
1/2 c Vinegar
Salt + pepper to taste
Cooking time: 45-60 minutes
To clean octopus, pull of tentacles, remove intestines and ink sac. Cut
out eyes and beak. Remove skin and rinse well. Place head and tentacles
in a pan over low heat until it turns deep pink and is tender (about 45 to
60 minutes). Drain and when cool enough to handle strip off suckers from
tentacles if desired. Cut head and tentacles into bite-sized pieces and
place in a bowl. Add garlic, olive oil, vinegar, salt if necessary and
pepper to taste. Mix well, cover and leave to marinate in refrigerator
for 12 hours before using. Stir occasionally.
To serve, lift out of marinade, pile onto a dish, garnish with lemon
wedges and parsley. Supply cocktail picks for your guests' convenience.
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias