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
- 1
Clean the Octopus
Rinse the octopus under cold water to remove any sand or debris. Remove the beak and any residual innards if necessary.
- 2
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
- 3
- 4
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
- 5
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.
- 6
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
- 7
Plate the Dish
Serve the octopus al escabeche in a shallow bowl, garnished with fresh parsley and lemon wedges.
