Love octopus? Have you tasted it pickled? Or a favorite of mine, pickled and grilled? Prepared throughout the Mediterranean, polpo sott´aceto is served in cafes with aperitivi. It’s a favorite meze in Greek and Turkish homes and tavernas. Each country or region flavors the pickling liquid differently, with spices, herbs, olive oil, options are listed for you to choose from. It is delicious served as an appetizer, mixed into salads, or topping pizza and flat breads.
Make Pickled Octopus with cleaned raw whole octopus cooked in your kitchen, or commercially pre-cooked octopus. A separate PDF is included with recipe instructions and photos on how to prepare both for pickling. Another PDF includes recipe instructions and photos for pickling cooked octopus and serving, plus important Chef’s Tips making this dish a huge success!
Original recipes, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Timing may vary with heat source. Two PDFs with photos. 8 appetizer servings or 4 main dish servings. Cook time: 40 to 45 minutes for raw octopus, or several seconds for commercially pre-cooked octopus. Pickling time: 1 to 8 days.