How to make Marinated Octopus

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a similar tang with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is usually cheaper and widely available.

Clean the hood of the octopus by cutting below the eyes and discarding it.

Squeeze out the beak using your fingers or a paring knife.

Cut the octopus into four pieces, two tentacles each, and remove any cartilage.

Set the octopus in a pot on low heat to cook in its own juices, without adding any liquid.

Add fresh herbs to the pot: rosemary, fresh thyme, and sprigs of fresh oregano.

Simmer the octopus for about 50-55 minutes until it turns pink and is tender.

Let the octopus cool enough to handle it before cutting it into chunks about an inch in size, cutting on the bias for presentation.

Prepare the marinade by adding sun-dried tomatoes, capers, black peppercorns, and a touch of salt to a mason jar.

Add fresh herbs (thyme and oregano) to the jar, pressing them down for aesthetics.

Pour in red wine vinegar and olive oil, ensuring the jar seals well, and mix by turning it slightly.

Leave the octopus to marinate for a couple of hours, or up to 24 hours for better flavor.

Serve the marinated octopus as a salad, which can be kept in the fridge for five to six days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens