- 1kg large, cleaned octopus
- 4 garlic cloves, crushed
- 1/2 tbsp thyme, chopped
- 150ml red wine vinegar
- 150ml olive oil
- 1/2 tsp smoked paprika
- 1 tbsp ground cumin
- 1/2 tsp freshly ground white pepper
- salt to taste
- chickpea cress, to garnish
Place octopus in a large saucepan with 3/4 cup water and simmer, covered, for one hour.
Remove octopus and liquid from pan and place in a large bowl, cover with cling film and refrigerate.
Once cold, remove octopus from liquid and cut into thin slices.
Take garlic, thyme, red wine vinegar, olive oil, paprika, cumin and add to sliced octopus. Season with salt and ground white pepper, to taste.
Note: When buying octopus ask your fishmonger for "beaten octopus" as it will be more tender. Also, make sure you peel the skin off the octopus before cooking.
Smoked paprika can generally be bought at your local supermarket. If it's the first time you've ever used it, I would suggest start with a mild paprika (it comes sweet, semi-sweet and hot) until you become accustomed to its taste.
- Main Ingredients - Squid/Octopus
- Cuisine - Greek