We put the crab pot out to try and catch crabs while moored in Fame Cove, Port Stephens, NSW. No luck with crabs, but we didn’t go away empty-handed; we did get an octopus.
One of our favourite happy hour nibbles is pickled octopus, so we set to work making it.
Dwayne’s first job is to get it out of the net; I can’t handle the thought of it wrapping its tentacles around my arms (which it does!).
Dwayne prepared the octopus by removing its head and discarding the eyes and beak. He removed the skin and washed the octopus well under running water. Then cut it into individual tentacles.
I place the tentacles into a pot and put them on the lowest possible heat (adding no water). I simmered the octopus for 30 – 60 minutes (test alittle bit to see if it is tender). The saucepan fills with liquid as the octopus simmers.
Pickle the octopus – When cooked, I slice it into bite-size pieces and place them in a jar with one part white vinegar, one part sweet spiced vinegar, half a packet of pickling spice mix, a pinch of chilli flakes and sliced onion. Then refrigerate it.
To serve – I place some octopus in a serving dish and drizzle it with a little olive oil.
More octopus recipes –
More pickling recipes – Pickled Marlin & Nummus
Like this recipe? Please share or pin using the image below… thank you!
2 Comments
Leave your reply.