Best 2 Pickled Octopus Recipes

Venture into the realm of culinary wonders with our pickled octopus recipes, a harmonious blend of flavors that will tantalize your taste buds. Dive into a journey of culinary exploration, where the briny tang of the sea merges seamlessly with the aromatic symphony of spices. Discover the classic Italian insalata di polpo, where tender octopus mingles with crisp vegetables, bathed in a zesty dressing. Embark on a Spanish adventure with pulpo en escabeche, where the octopus takes center stage, marinated in a vibrant escabeche sauce.

Prepare to be captivated by the flavors of takoyaki, the iconic Japanese street food, where octopus balls burst with umami-rich fillings. Experience the piquant delight of Korean kimchi octopus, a delectable fusion of spicy kimchi and succulent seafood. Last but not least, immerse yourself in the vibrant flavors of Mexican ceviche de pulpo, where the tangy marinade transforms the octopus into a refreshing and tantalizing treat. Each recipe offers a unique culinary adventure, promising an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED OCTOPUS

Pickled Octopus image

I have always liked Greek pickled octopus but didn't realise it was easy to make. I got this recipe from a class I attended at the Sydney Fish Market Cooking School. If you can't find a pre bashed octopus you can do this using a wooden rolling pin and belting the octopus about 30-40 times (advice from the fishmonger) I suggest doing it outdoors!

Provided by Coasty

Categories Octopus

Time 1h50m

Yield 2 jars

Number Of Ingredients 6

Ingredients

1 -1 1/2 kg octopus
3/4 cup olive oil
2/3 cup red wine vinegar
5 sprigs lemon thyme
1 garlic clove, peeled & sliced
1 -2 sterlised jar

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.

OKTAPODI TOURSI (PICKLED OCTOPUS)

Oktapodi Toursi (Pickled Octopus) image

Make and share this Oktapodi Toursi (Pickled Octopus) recipe from Food.com.

Provided by Iowahorse

Categories Octopus

Time P4DT1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 lbs baby octopus
1/2 cup olive oil
1/2 cup red wine vinegar
4 cloves garlic
salt, to taste
black pepper, to taste
1 teaspoon dried thyme
lemon wedge, to serve

Steps:

Prepare and wash the octopus.
Place the head and tentacles in a pan with 6-8tbsp 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 4-5 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.

Tips:

Choose fresh octopus: Look for an octopus with bright, clear eyes and a firm, shiny body. Avoid any octopus that is slimy or has a strong odor.
Tenderize the octopus: There are a few ways to tenderize octopus before cooking it. One is to freeze the octopus for at least 24 hours and then thaw it before cooking. Another is to boil the octopus for a few minutes before pickling it.
Use a variety of spices and herbs: Pickled octopus is a great way to experiment with different flavors. Try using a combination of garlic, ginger, chili peppers, bay leaves, and cloves. You can also add citrus zest or juice to the pickling liquid.
Let the octopus pickle for at least 24 hours: The longer the octopus pickles, the more flavorful it will be. However, you can pickle it for as little as 2 hours if you are short on time.
Serve the octopus as an appetizer or main course: Pickled octopus is a delicious and versatile dish that can be served as an appetizer or main course. It can be eaten on its own, or it can be used in salads, sandwiches, and other dishes.

Conclusion:

Pickled octopus is a delicious and easy-to-make dish that is perfect for any occasion. With its tender texture and flavorful pickling liquid, pickled octopus is sure to be a hit with your family and friends. So next time you are looking for a new and exciting appetizer or main course, give pickled octopus a try.