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Pickled, Marinated Octopus (Pulpo A La Vinagreta)


Many people are put off trying octopus due to its appearance, but it is delicious and not at all fishy give it a try. Octopus keeps very well and will taste better the longer it is in the marinade.

60 minutes
15 minutes
45 minutes
4 Servings

Print Recipe
500g x Frozen octopus tentacles (fresh is better but hard to find and messy, freezing is also a good way to tenderise octopus.)
40ml x Extra virgin olive oil
20ml x Jerez vinegar
4x Cloves of garlic (smashed and finely chopped)
20g x Curly parsley (finely chopped)
20g x Corriander (finely chopped)
1 x Teaspoon sweet smoked paprika
1x Pinch chilli flakes
Juice and zest of 1 Lemon
1 x Red chilli (finely diced)
Salt & freshly ground black pepper to taste
1 x Large banana shallot (finely sliced)
1. Once the octopus has defrosted place in a pan of cold salted water and bring to a simmer, drain and refresh repeat this process 5 times. Return to the pan and again in salted water bring to a simmer and cook for 40 minutes.
2. The octopus should now be very tender if not cook for a further 20 minutes. Remove from heat cool and drain. Cut the tentacles into 2cm bite-sized pieces.
3. Heat the oil in a saucepan add the garlic and shallot and deglaze with the vinegar, add the paprika, chilli flakes, diced chilli, add the drained octopus and gently simmer for 5 minutes, remove from the heat and add the capers, lemon juice, and zest, and the chopped parsley, transfer to a ceramic dish and allow to marinate overnight.

Recipe Cuisine: American

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Spanish Passion Foods & Wines Ltd.

Enjoy wonderful infusions of Fruits, Vegetables, Oils, Herbs and Spices!

All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!

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