Pickled Octopus

Pickled octopus is a true delicacy of Mediterranean cuisine. As exotic as this ingredient may seem, it is surprisingly easy to prepare. The greater challenge lies in finding an octopus of the proper size. Those sold in traditional grocery stores, if available at all, are often on the smaller side with tentacles that are too thin for this recipe. Larger octopi, weighing approximately 4 pounds, are most easily found in specialty seafood shops and international markets. Served cold, this dish is particularly popular as an evening appetizer in the summer. And if you’re feeling adventurous, you can even give the cooked tentacles a quick grill before pickling, which will add further depth of flavor to your pickled octopus.

Ingredients

• 4 pounds octopus
• 8 cloves garlic
• 2.5 cups wine vinegar
• 2.5 cups water
• Extra virgin olive oil
• Pinch of dried oregano

Preparation

• Using a sharp knife, breakdown the octopus by separating the tentacles from the head and body
• Using a sharp knife or kitchen sheers, cut the head into smaller pieces

• Place the octopus in a large pot and cover with water
• Bring to a boil over high heat. Once the water reaches a boil, reduce to medium heat and boil for 1-2 hours
• The exact cooking time will vary. After an hour, taste the octopus. If it is chewy, cook for another 30 minutes and taste again until the desired tenderness is achieved

• Once the cooking is complete, taste the octopus for saltiness. In most cases, the tentacles will release sea salt during the cooking process and additional salt won’t be necessary
• Place the cooked octopus in a glass jar or bowl and submerge with equal parts of wine vinegar and water along with slivers of fresh garlic
• ​Let sit at room temperature for 2 hours

• Once pickled, slice the tentacles, sprinkle with dried oregano, drizzle with some extra virgin olive oil and serve with a lemon wedge