Pickled octopus

Pickled octopus

Oktapodi xidato
Title in Greek: 
Χταπόδι ξιδάτο
Recipes Categories: 
Pickled octopus
Preparation Time: 
24 hours

2kg (4½ lb) fresh or frozen octopus
1 cup (250 ml) red wine vinegar
2 celery stalks, halved
2 small carrots, halved 
1 onion, halved
10 black peppercorns
Pickled pimientos
Chopped fresh parsley, to garnish

Half cup (120 ml) olive oil 
5 tablespoons red wine vinegar 
10 black peppercorns

Cooking Time: 
2 hours
Cooking Directions: 

- Thaw (if frozen) and rinse the octopus, and peel off the translucent skin. 
- Put it into a large pan, pour in the vinegar, and add water to cover. 
- Bring to a boil, reduce the heat, cover, and simmer for about l hour. Drain well, rinse, and remove any remaining skin. 
- Return to the pan, add the celery, carrots, onion, peppercorns, and a pinch of salt, and pour in water to cover. Bring to a boil, reduce the heat, cover, and simmer for about l hour, or until tender. 
- Drain and transfer the octopus to a bowl. 
- Put all the marinade ingredients into a screw-top jar, fasten the lid, and shake vigorously until thoroughly combined. Pour the mixture over the hot octopus. 
- Let marinate in the refrigerator, turning frequently, for at least 24 hours. 
- To serve, either cut the octopus into bite-size pieces or arrange whole on a platter with the tentacles spread out attractively, and spoon some of the marinade over it. 
- Garnish with pimientos and parsley. This is a delicious, typical ouzo-meze. 

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