Octopus Al Escabeche Recipe
Make Octopus Al Escabeche Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation of Octopus
Clean the Octopus
Rinse the octopus under cold water to remove any sand or debris. Remove the beak and any residual innards if necessary.
Cook the Octopus
In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Once cooked, remove the octopus from the pot and let it cool.
Making the Marinade
Add Vinegar and Vegetables
Pour in the white wine vinegar and bring the mixture to a simmer. Add sliced onion, carrot, and red bell pepper. Season with salt and stir well.
Combining Ingredients
Combine Octopus and Marinade
Once the octopus is cool, slice it into bite-sized pieces. Add the octopus to the saucepan with the marinade and vegetables, stirring to combine everything well.
Marinate the Dish
Remove the saucepan from heat and let the octopus marinate for at least 2 hours at room temperature or refrigerate overnight for better flavor.
Serving
Plate the Dish
Serve the octopus al escabeche in a shallow bowl, garnished with fresh parsley and lemon wedges.