Mediterranean Vinegar-Marinated Octopus
This Greek-style vinegar-marinated octopus is slow-cooked until tender and finished with a bright dressing of olive oil, vinegar, herbs, and capers for a flavorful Mediterranean seafood dish.
Ingredients
- 1 - 1 ½ kg octopus
- 1 medium onion sliced
- 1 fennel bulb sliced
- 1 celery stick finely chopped
- 1 Florina pepper cut in cubes
- carrot thinly sliced
- 2 bay leaves
- ½ tbsp whole peppercorns
For the Marinade Sauce:
- 120 ml extra virgin olive oil
- 60 ml vinegar
- 20 g capers finely chopped
- ½ medium onion finely chopped
- ¼ parsley bunch finely chopped
- 1 tsp oregano
- salt
- freshly ground pepper to taste
Instructions
- Heat a deep pot over medium heat and drizzle in a little olive oil. Add the onion, fennel, celery, carrot, Florina pepper, bay leaves, and peppercorns.
- Separate the tentacles from the head of the octopus and place the octopus on top of the vegetables.
- Reduce the heat to medium-low, cover the pot with a lid, and let the octopus cook slowly in its own juices for about 1 hour, until tender.
- After about an hour, check the octopus with a knife to see if it is tender. Remove from the heat and allow it to cool completely.
- Once cooled, slice the octopus into pieces and transfer it to a bowl.
- In a separate bowl, mix all the marinade ingredients. Pour the marinade over the octopus, toss gently, and serve.
Notes
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