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Ingredients
- 1 (2-1/4 lb.) octopus
- 1 clove garlic, crushed
- 1/2 cup olive oil
- 1/2 cup vinegar
- Salt and pepper, to taste
Method
- To clean octopus, pull off 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.
- 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.
