Pickled, Marinated Octopus Recipe (Pulpo A La Vinagreta)
by Mark Prescott
Many people are put off trying an octopus recipe 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. This Spanish style octopus recipe uses frozen pulpo.
- 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 Coriander (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.
Other Notes: Originating in the Galicia region of Spain, the most popular Spanish Octopus recipe is Pulpo a la Gallega - literal translation 'Galician octopus'. It is traditionally served with another Galician dish called cachelos, which is potatoes that are boiled in salty water usually in their skins. Pulpo a la Gallega is also known traditionally as Pulpo a Feira in Galician which interestingly translates literally to 'Octopus at the Fair'. Interesting fact: Mare Gallaecum - 'The Sea of the Galicians' so named by the Romans in 1st Century BC, is where we know today as the Mar Cantábrico or the Cantabrian Sea in the Bay of Biscay. This region of the Atlantic ocean is well known for superior quality anchovies and white tuna.
Recipe Cuisine: Spanish