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Pickled octopus

You'll need to begin this recipe a day ahead.

You'll need

1 quantity cooked octopus tentacles, cut into 1cm-thick slices 400 ml red wine vinegar 200 ml olive oil 6 black peppercorns, crushed 4 fresh bay leaves 1 garlic clove, bruised To serve: fennel, mint and parsley salad To serve: bread and olives


  • 01
  • 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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Oct 2011

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