Oktapodi Toursi Pickled Octopus Recipes

Steps:

• Cut the octupus in peaces or if they are small just take out the eyes and the inside of the head.
• Cook the octupus with the wine.
• Pour the olive oil and the other ingredients.
• Let it stand over low heat.
• Add the potatoes and wait until they are cooked.
• You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together.
• You may use the same recipe for big squids.

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.

Steps:

• Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
• Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.