Marinated Octopus

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Marinated Octopus

Recipe Information
Source: Lucienne Serves/Makes:2 Ingredients 1 lb (.5 kg). cooked octupus (boiled) 2 crushed garlic cloves 1/4 cup (60 ml) olive oil 2 tbsp (30 ml) balsamic vinegar 4 tsp (20 ml). chopped coriander 2 oz (56 grm). black olives 1 lemon, juice only Preparation Cut the octopus in pieces. Combine all ingredients together and mix. Leave to marinate for 2 to 3 hours in the fridge. Serve with a selection of mixed salad leaves. Comments The 8 tentacles and the body attached to them are edible. Discard the eyes, mouth area and viscera. The ink sac contains a black liquid that can be used to color and flavor foods such as pasta, soups and stews. The younger (up to 3 lbs.) octopus are more tender but larger octopus should be simmered or boiled for several hours.

Recipe Information

Source:: Lucienne

Serves/Makes:2

Ingredients

1 lb (.5 kg). cooked octupus (boiled)
2 crushed garlic cloves
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
4 tsp (20 ml). chopped coriander
2 oz (56 grm). black olives
1 lemon, juice only

Preparation

Cut the octopus in pieces.
Combine all ingredients together and mix.
Leave to marinate for 2 to 3 hours in the fridge.
Serve with a selection of mixed salad leaves.

Comments

The 8 tentacles and the body attached to them are edible. Discard the eyes, mouth area and viscera. The ink sac contains a black liquid that can be used to color and flavor foods such as pasta, soups and stews. The younger (up to 3 lbs.) octopus are more tender but larger octopus should be simmered or boiled for several hours.