Pickled Octopus
Dive into the vibrant flavors of the Mediterranean with this Pickled Octopus recipe, a delightful antipasto dish that's perfect for seafood lovers! Tender octopus is gently simmered to perfection, then infused with a zesty pickling brine made from white vinegar, garlic, black peppercorns, bay leaves, and a hint of red chili flakes for subtle heat. Slices of lemon and a topping of rich olive oil enhance its tangy, briny essence, making it an irresistible addition to any appetizer spread. Ready in just over an hour, this recipe is simple yet impressive, with the octopus marinating for at least 24 hours to develop deep, robust flavors. Served cold with crusty bread or as a standout salad ingredient, this dish is as versatile as it is delicious. Perfect your culinary skills with this homemade pickled seafood delicacy!
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Recipe Information
Ingredients
- 1 kg Fresh octopus (cleaned)
- 500 ml White vinegar
- 500 ml Water
- 3 Bay leaves
- 4 whole Garlic cloves
- 1 tbsp Black peppercorns
- 1 tsp Red chili flakes
- 1 whole Lemon (sliced)
- 250 ml Olive oil
- 1 tbsp Sea salt
- 2 tbsp Fresh parsley (chopped)
Instructions
Rinse the fresh octopus thoroughly under cold water to remove any grit. Trim any excess parts such as the beak and eyes, if not already cleaned.
Bring a large pot of water to boil (do not salt it as the octopus is naturally salty), and place the octopus into the boiling water. Cook gently over medium heat for about 30 minutes or until the octopus is tender. Check tenderness by piercing with a fork.
Once cooked, remove the octopus from the pot and allow it to cool slightly. Once cool enough to handle, slice the tentacles into bite-sized pieces and set aside.
In a large pot, combine the white vinegar, water, bay leaves, garlic cloves, black peppercorns, red chili flakes, sliced lemon, and sea salt. Bring the mixture to a gentle boil.
Add the sliced octopus to the pickling liquid. Simmer over medium heat for 10 minutes, then remove from heat.
Allow the octopus to cool in the pickling liquid for about 30 minutes to absorb the flavors.
Using tongs or a slotted spoon, transfer the octopus to sterilized glass jars or containers. Divide the liquid among the jars, ensuring the octopus is fully submerged. Top each jar with olive oil to seal and preserve.
Seal the jars tightly and refrigerate for at least 24 hours before serving to allow the flavors to develop.
When ready to serve, drizzle with additional olive oil and garnish with freshly chopped parsley. Serve as an antipasto dish with crusty bread or incorporate it into salads.
Nutrition Facts
Calories |
3105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 9315 mg | 405% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.9 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 56.7 mg | 315% | |
| Potassium | 4191 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
