Pickled Octopus - Greek Style

Serves: 6 - 8

Cooking Time: 45 - 60 minutes

Ingredients

1 Octopus around 1kg (2 lb)

1 Garlic clove crushed

1/2 cup virgin or extra virgin olive oil

1/2 cup vinegar

salt and pepper to taste

INSTRUCTIONS

1. To clean the octopus, pull off the tentacles, remove the intestines and the inc sac.  Cut out the eyes, remove the beak and peal off all the skin.  Rinse well.
2. Place the head and tentacles into a pan without any liquid.  Cover and simmer the octopus in its own juices over a low heat until it turns deep pink and tender, which would be around 50 to 60 minutes.
3. Drain well and when cool enough to handle with your hand, cut the head and tentacles into bit sized pieces and place in a bowl.
4. Add the crushed garlic, olive oil, vinegar, salt and pepper to taste.  Mix well and cover, leaving it to marinate in the refrigerator for at least 12 hours.  Stir occasionally.
5. To serve, lift out of the marinade and pile into a dish.  Garnish with lemon wedges and parsley.
6. Supply cocktail picks or small forks to share with your guests.

In Greece, pickled octopus is served as a snack (known as a meze) and often accompanied with some ouzo or red wine.  Enjoy!!!