Oktapothi Toursi – Pickled Octopus
Description
This Greek main features about 1 kg, Clove; crushed, Olive oil, Vinegar. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & pepper to taste Serves: 6-8
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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
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 270.6kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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