Pickled octopus is a delicious independent snack. Moreover, you can marinate not only fresh, but also frozen seafood, which is very convenient for those places where these same products are not widely available. It is important to remember that any seafood, as well as fish, should be thawed in the refrigerator, not in the microwave.
Cooking a delicious appetizer
List of ingredients for the dish:
- 110 g octopus;
- 10 g of red bell pepper;
- 10 g of yellow bell pepper;
- 6 g of red sweet onions;
- 15 g of olives;
- 3 g oregano;
- 5 g of olive oil.
Products for marinade
- 110 ml of wine vinegar;
- 360 ml of olive oil;
- 3 g of salt;
- 4 g ground pepper;
- 5 g oregano.
Description of the cooking process
In a separate bowl, mix oregano, olive oil and vinegar. Then add salt and pepper. For a day, put the octopus in the marinade. The dish should be in the cold. Simmer for about an hour and a half (1 hour 20 minutes for a small octopus, 1 hour 45 minutes for a larger one).
After cooling the boiled product, put it in the refrigerator for fifteen minutes. Slice the pickled octopus into small thin circles. Add the cubes of bell peppers, oregano, olive oil and slices of sweet onions. Shuffle. Lay beautifully on a plate and decorate with olives.
Pickled Octopus Recipe in Garlic Sauce
This option of cooking seafood has long been loved by the hostesses because of the speed and minimal amount of ingredients.
What is required:
- 320 g of frozen octopus;
- 3 cloves of garlic;
- 7 tablespoons of olive oil;
- 2 tablespoons (teaspoon) dried paprika;
- salt;
- fresh parsley;
- ground black pepper.
The cooking time for this dish varies from 10 to 12 minutes. Frozen and uncleaned seafood will be detained in the kitchen a little longer. If necessary, the octopuses are thawed in the refrigerator, the stomach and brain are removed.
For marinating, you will need to peel the garlic and cut it into small cubes. Mix with paprika, parsley, salt and olive oil. Heat the pan. And so that the octopuses do not burn, drip oil to them. Two to three minutes will be enough for the seafood to fry. Tentacles will “tell” the readiness of the dish, which will quickly begin to curl up.
Remove the seafood from the stove. We shift to a plate. Add the sauce of garlic, paprika and olive oil. Sprinkle with plenty of fresh herbs. Such octopuses can be used as an additional ingredient for Mediterranean salads or as an independent snack.