1 quantitycooked octopus tentacles, cut into 1cm-thick slices400 mlred wine vinegar200 mlolive oil6black peppercorns, crushed4fresh bay leaves1garlic clove, bruisedTo serve:fennel, mint and parsley saladTo serve:bread and olives
Place tentacles in a large sterilised jar, top with remaining ingredients, ½ tsp sea salt flakes and 200ml water, and set aside in a cool dark place, turning jar every 4 hours, until octopus is pickled (12 hours-1 day). Refrigerate until required. Octopus will keep refrigerated for a week. Remove from pickling mixture with a slotted spoon and serve with fennel, mint and parsley salad, bread and olives.