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Oktapodi Toursi (Greek Pickled Octopus) Recipe

Oktapodi Toursi (Greek Pickled Octopus) Recipe

Postby HighHeelKitchen » Tue Jun 28, 2011 11:08 pm

Oktapodi Toursi (Greek Pickled Octopus):
2 + 1/4 lb young octopus
1/2 cup olive oil
1/2 cup red wine vinegar
4 garlic cloves
salt, to taste
black pepper, to taste
1 teaspoon dried thyme
lemon wedges, to serve

Prepare and wash the octopus. Place the head and tentacles in a pan with 6 to 8 Tablespoons 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 to 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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