Grill it, Pickle it, Poach it.... so many different ways to eat octopus! As many of you who follow me on social media know, I don't boil octopus before grilling it. I believe you can achieve a tender result without the pre-boiling method as long as you prepare and grill it right.
Pickled Octopus Recipe
Ingredients
2kg (4 pounds) Octopus
2 Cups Water
2 Cups Vinegar
2 Garlic cloves
2 Bay Leaves
2 Dried long Chillies (optional)
Method
Step one
Boil the octopus in salted water until it’s tender and cool it down.
Step two
Prepare the pickling mixture
Add the octopus to a warm mixture of:-
2 Cups Water
2 Cups Vinegar
2 Garlic cloves
2 Bay Leaves
2 Dried Chillies (optional)
Step three
Leave the octopus in the mixture for at least 24 hours.
I then store the octopus in the fridge for up to a week in a mixture of olive oil, a sprinkle of dried oregano, a crushed garlic clove and garlic flakes.