Having recently bought some marinated octopus from a deli, I was inspired to make it myself. The results didn’t disappoint. A perfect consistency – tender but not too soft – and a simple but delicious Greek style marinade. Slightly adapted from a recipe by Nancy Gaifyllia for Spruce Eats.
I had just one tentacle to marinate but this recipe works for any amount. First, cover the octopus in boiling water and cook for 10 minutes. Drain it and when it’s cool enough to handle rub off any dark membrane under running water. Next cover the octopus in water in a pressure cooker, bring it up to pressure then lower the heat and cook for 10 minutes. When 10 minutes is up, release the pressure quickly. If you don’t have a pressure cooker just boil the octopus until it reaches the right consistency. Leave the octopus in the hot liquid to cool – this will ensure tenderness. When it’s still just a little warm, remove it from the liquid using tongs and retaining the liquid. Cut the octopus into bite-sized pieces. Place these in a bowl or glass container and pour some of the cooking liquid and an equal amount of red wine vinegar over them. The amount will depend on how much octopus you have and the size and shape of the container. Add salt to taste and some good quality olive oil. Chill in the fridge for a few hours or overnight. When you’re ready to serve, remove the pieces of octopus to a serving plate, drizzle with some good quality olive oil and season with freshly ground black pepper and a sprinkling of dried oregano.
michelle picker cooks 