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  Added: Dec 17, 2008  •  Visited (808)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Octopus Appetizer
What You Need:
  • 1 large fresh octopus leg, about 2 to 3 pounds
  • 4 quarts boiling water
  • 1 bay leaf
  • 6 peppercorns
  • 2 whole cloves
  • 1 medium yellow onion, peeled and cut in half
  • Handful of celery leaves
  • 3 cloves garlic, peeled and crushed
  • 4 wine corks
  • 2 tablespoons salt

    THE MARINADE
  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 2 cloves garlic, peeled and chopped
  • ½ red onion, peeled and thinly sliced
  • 2 tablespoons parsley
  • Salt and ground white pepper to taste

  • How To Cook:
    1. Make sure the water is boiling and add all ingredients, except octopus. Let boil for 15 to 20 minutes. Add the octopus and bring back to a rolling boil.

    2. Cook for 25 minutes if you like the creature a bit firm or, for a bit tenderer dish, try 1½ hours or until octopus pierces easily with a fork.

    3. Remove the octopus and cool. Strip off its outer skin and tentacles. Trim the tentacles and save for the salad. Cut the leg into 1/8-inch slices and marinate for 2 hours.

    THE MARINADE:
    1. Mix all the ingredients together and toss with the octopus slices.

    2. Chill before serving.

    To Serve: 5 - 6
    This recipe is also available in:
    Cuisine » Europe » Serbia
    Main Ingredient » Shellfish » Octopus
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Herbs & Spices » Parsley
    Dish » Appetizers



     




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