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.
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