Pickled Octopus

Octopus!
The King of Meze in the Greek Summer and Lenten Days, with accompanying ouzo par excellence!
Here it was prepared to be pickled, to be closed in our most transparent jars and to be able to enjoy it as a precious meze whenever we want!

Octopus boiled and flavored in a Court-bouillon, meaning «short broth». This is an intensely flavored vegetable broth, spices and aromatic herbs (bouquet garni) and which contain an acidic ingredient such as vinegar, wine or lemon juice. Court-bouillon is usually for poaching, need not be elaborate, used for the preparation of crustaceans (lobster) and other seafood and is very simple, because the broth is not generally served as part of the end plate.
Yours!

work: 20′

time: 40′

easy:

Court-bouillon ~2,7kg (6 lbs), 2 octopuses 200g (7.1 oz) white wine 4 tbsp vinegar 1 onion 1 carrot 3 bay leaves 10 pepper grains 6 cedar pits + 6 allspice berries 1 star anise Clean the octopuses, removing the hood and the central tooth. Wash them thoroughly and place them in a colander to drain.	To make the Court-bouillon, in which you will season and boil the octopus, pour in the pressure cooker white wine, 4 tablespoons vinegar, onion into thick slices, carrot into rings, bay leaf and spices the star anise, pepper, allspice and cedar pits.	Once it starts to boil the contents of the pot add the octopus and close the pressure cooker.
Maintenance, 3 large jars cooked octopus broth from cooking the octopus 200g (7.1 oz) vinegar 150g (5.3 oz) oil 1 tsp oregano 1 tsp pink Himalayan salt 1 tsp hot pepper 2 tsp sweet pepper 6 cardamon seeds slightly broken Cook in pressure cooker 8'-10'. Test with a fork to puncture well the flesh but to keep and not to have melted octopus.	Remove them from the pan and place in colander to drain and cool to be able to dissect. Strain the broth in which you boiled the octopus, do not throw it away, let it aside to use in the vases, which will fill with the octopus. Cooked vegetables and spices you do not need.	Cut each tentacle in two or three depending on the size.
You gather together in a large bowl and sprinkle over the spices: oregano, pink Himalayan salt, pepper spicy and sweet and seeds of cardamom. Mix carefully.	Pour the vinegar into the broth kept by the court-bouillon. Mix.	Divide the chopped tentacles of the octopus in sterile jars and fill with broth mixture / vinegar, leaving 3 cm (1.2 in) from the edge of the jar. Fill with oil leaving a gap of 1 cm (0.4 in) up the lid. Screw the caps and store the jars in the refrigerator.

Prepare the pickle a few days ago to get the right flavor and bring out the aromas and acidic tones.
Serve accompanied with ouzo, drizzled with extra virgin olive oil and sprinkled with oregano and pepper flakes sweet.

☛ If you boil the octopus in a conventional pot, cooking times will vary, they will be larger.

Related

Octopus Carpaccio

The term Carpaccio refers to an Italian dish, which includes almost transparent thin slices of raw or poorly cooked beef or fish. Consumed seasoned with olive oil, lemon, parmesan flakes, spices and sometimes with white truffle (mushroom).
Also the term Carpaccio is often used to include recipes cooked. This is the case, for example, of Octopus Carpaccio. The recipe involves cooking the octopus before the Carpaccio process of production / cut.

Octopus with Orange and Olives

Octopus with the intense aroma of orange and the flavor of olives. The white wine provides a heady aftertaste and intensity to the food's flavor. Cooked just to soften the meat and thicken the sauce.
A delicious dish for those fasting.

Octopus Baked in Parchment Paper

Octopus makes delicious seafood, that professional and amateur anglers bring in our kitchen, ready to cook. The seafood, which together with the shrimp and other seafood, is almost inescapable condition to prepare the table of Greek Clean Monday.
Cooked in various ways and always remains tasty. The proposal here is to bake it closing in parchment paper. So close the juices and aromatic sea properties, achieving an excellent result.

Author Zambia G. Sifaki