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.
- INGREDIENTS TO GET READY
- 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)
- PUT IT TOGETHER
- 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