Name: Pickled octopus
Cook time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 1.5 kilogram large octopus; 3/4 cup (180ml) extra virgin olive oil; 1/2 cup (125ml) white wine vinegar; 1 clove garlic, crushed; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

1.5 kilogram large octopus

3/4 cup (180ml) extra virgin olive oil

1/2 cup (125ml) white wine vinegar

1 clove garlic, crushed

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Clean octopus; discard eyes and beak. Place octopus in large saucepan without any liquid. Cook, covered, over low heat about 1 hour or until octopus is tender. (The octopus will cook in its own juices but, if necessary, add a little water if the juices evaporate.)

2.Cool octopus in pan until cool enough to handle. Rinse octopus under cold water, remove skin, leaving tentacles intact.

3.Cut octopus into bite-sized pieces. Place octopus in medium bowl with oil, vinegar and garlic; toss gently to combine.

4.Season to taste. Cover; refrigerate overnight.

5.Serve pickled octopus sprinkled with parsley.

We used a large octopus in this recipe, but you could also use baby octopus. Ask the fishmonger to clean the octopus.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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