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Prep Time: 5 Minutes Cook Time: 115 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is an adopted recipe and should be made with larger, older, not itty bitty baby octopus. The flavour of vinegar and lemon here are strong and not to everyone's taste. If you are fond of tako sashimi, this is not for you. But if Mediterranean fish salads are your thing, this is authentic. Ingredients:
2 medium octopus |
1 cup olive oil |
1 cup wine vinegar |
1 large onion |
1 tablespoon greek oregano |
1 teaspoon pepper |
2 teaspoons rosemary |
1/2 cup lemon juice |
Directions:
1. Place octopus in a large pan with plenty of water and boil for 2 hours.
2. Remove from heat; wash and remove the skin.
3. Cut in desired size pieces.
4. In a bowl, combine all the ingredients, except the lemon juice, and add octopus.
5. Mix well; cover; and refrigerate for several hours or overnight.
6. When ready to serve, stir in the lemon juice.
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