Oktapodi Toursi (pickled Octopus)

Total Time: 97 hrs Preparation Time: 96 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/4 lbs baby octopus
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 4 cloves garlic
• salt, to taste
• black pepper, to taste
• 1 teaspoon dried thyme
• lemon wedge, to serve

Recipe

• 1 prepare and wash the octopus.
• 2 place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender.
• 3 test it with a skewer.
• 4 drain off any remaining liquid and set aside to cool.
• 5 cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar.
• 6 mix enough oil and vinegar to fill the jar- the exact amount will depend on the relative volumes of the seafood and the container- stir in the garlic and season with salt and pepper.
• 7 if you are using dried thyme, mix it with the liquid at this stage.
• 8 pour it over the octopus, making sure that every last piece is completely immersed.
• 9 if you are using thyme stalks, push them into the jar.
• 10 cover the jar and set it aside for at least 4-5 days before using.
• 11 to serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
• 12 cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.