Ingredients (serves 8)
- 4 pound octopus
- 8 cloves garlic
- 2.5 cups wine vinegar
- 2.5 cups water
- Extra virgin olive oil (optional)
- Pinch of dried oregano
Time - 4 hours and 30 minutes
- Preparation - 15 minutes
- Cooking - 4 hours and 15 minutes
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 (optional), and serve with a lemon wedge