Pickled octopus

Recipe from: 9/16/1998 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 250
    ml
    olive oil
  • 600
    g
    baby octopus, cleaned, or calamari rings, or marinara mix
  • 30
    ml
    red wine vinegar
  • 6
    cloves garlic, peeled and thinly sliced
  • 45
    ml
    chopped parsley
  • 5
    ml
    grated lemon peel
  • salt and milled black pepper
  • bottled vine leaves, drained well, to serve (optional)
 

Method

 
Heat 50 ml (1/5 cup) olive oil in a frying pan over high heat and fry octopus quickly until browned. Take care not to overcook, as it will become tough.
Combine remaining ingredients, add octopus and refrigerate until ready to serve.
Pile onto vine leaves, if using, and serve with toasted pita bread.
 

Read more on: fish/seafood  |  shallow-fry
 

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