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Oktapothi Toursi - Pickled Octopus

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      Title: OKTAPOTHI TOURSI - PICKLED OCTOPUS
 Categories: Seafood, Appetizers, Greek
      Yield: 8 Servings
 
      1    Octopus (about 1 kg)
      1    Garlic clove; crushed
    1/2 c  Olive oil
    1/2 c  Vinegar
           Salt & pepper to taste
 
  Serves: 6-8 Cooking time: 45-60 minutes
  
  To clean octopus, pull of tentacles, remove intestines and ink sac.
  Cut out eyes and beak.  Remove skin and rinse well. Place head and
  tentacles in a pan over low heat until it turns deep pink and is
  tender (about 45 to 60 minutes)  Drain and when cool enough to handle
  strip off suckers from tentacles if desired. Cut head and tentacles
  into bite-sized pieces and place in a bowl. Add garlic, olive oil,
  vinegar, salt if necessary and pepper to taste.  Mix well, cover and
  leave to marinate in refrigerator for 12 hours before using. Stir
  occasionally.
  
  To serve, lift out of marinade, pile onto a dish, garnish with lemon
  wedges and parsley.  Supply cocktail picks for your guests'
  convenience.
  
                   From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                   ISBN: 1 86302 069 1
                   Typed for you by Karen Mintzias
 
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