We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Life: the time God gives you to determine how you spend eternity

Oktapothi Toursi – Pickled Octopus

0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Greek Seafood, Appetizers, Greek 8 Servings

INGREDIENTS

1 Octopus (about 1 kg)
1 Garlic clove; crushed
1/2 c Olive oil
1/2 c Vinegar
Salt & pepper to taste
From: "The Complete Middle East Cookbook" by Tess Mallos.
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

INSTRUCTIONS

Serves: 6-8 Cooking time: 45-60 minutes
To clean octopus, pull of tentacles, remove intestines and ink sac. Cut out
eyes and beak.  Remove skin and rinse well. Place head and tentacles in a
pan over low heat until it turns deep pink and is tender (about 45 to 60
minutes)  Drain and when cool enough to handle strip off suckers from
tentacles if desired. Cut head and tentacles into bite-sized pieces and
place in a bowl. Add garlic, olive oil, vinegar, salt if necessary and
pepper to taste.  Mix well, cover and leave to marinate in refrigerator for
12 hours before using. Stir occasionally.
To serve, lift out of marinade, pile onto a dish, garnish with lemon wedges
and parsley.  Supply cocktail picks for your guests' convenience.

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?