Pickled Octopus

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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!!

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Steps

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If you can buy cleaned octopus you can skip the next stage.

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Gut the octopus and peel the skin from the octopus.

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Remove the beak.

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Place the octopus in large pan with 1 cup water.

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Cook over medium / low heat.

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The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.

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Cook for about 1 -1 1 / 2 hours.

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Test with a skew , it should easily pierce the flesh.

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Remove from pan and allow to cool slightly or cool enough to handle.

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Slice tentacles into 3cm lengths and body into pieces.

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Mix up the dressing ingredients.

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Check dressing that it is not too vinegary as vinegar strenght is so variable.

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Pack the octopus in the sterlised jars and pour over the marinade.

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Let sit in the refrigerator for 5 days before eating.

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Serve as part of meze.

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Ingredients

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octopus, olive oil, red wine vinegar, lemon thyme, garlic clove, jar