Marinated Octopus
My second favourite way to eat octopus! Follow my recipe for grilled octopus to poach the meat, then marinate it in a classic mix of EVOO and red wine vinegar. Perfect cold meze!
Marinated Octopus
Serves 2 as a small meze dish
Ingredients
1.5-1.6kg whole octopus - ask your fishmonger to clean it for you
Very good quality olive oil - roughly 6 tbsp (see note below)
Red wine vinegar - roughly 2 tbsp (see note below)
Fresh parsley to serve
Method
Follow the instructions up until step 5 in my grilled octopus recipe.
Chop up the tentacles and head into small, bite-sized pieces and add to a bowl.
The dressing is approx 1 part red wine vinegar to 3 parts excellent quality olive oil - mix this together first and drizzle over until the octopus is suitably dressed.
I like to eyeball this amount depending on whether I’m using the whole octopus or just the thinner ends of the octopus that I’ve saved from grilling, using the ratio above as a guide.
Add a pinch of salt and a smattering of chopped parsley.
Serve cold.
