Octopus Escabeche Recipe

Preparation Steps

1. 1

   Prepare the Escabeche Marinade

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add red bell pepper, carrot, and red onion; cook for 5-7 minutes until softened.

2. 2

   Add Vinegar and Seasonings

   Pour in the white wine vinegar and bring to a simmer. Add bay leaves, black peppercorns, and salt. Cook for 5 more minutes, then remove from heat and let cool.

3. 3

   Cook the Octopus

   In a separate pot, bring salted water to a boil. Add the octopus and cook for 30-40 minutes until tender. Once cooked, remove and let cool slightly.

4. 4

   Sear the Octopus

   Heat the remaining 2 tablespoons of olive oil in a grill pan over high heat. Sear the octopus for 2-3 minutes on each side until charred and crispy.

5. 5

   Prepare the Fennel Sauerkraut

   In a bowl, mix the sliced fennel with sauerkraut and a pinch of salt. Let it marinate for a few minutes.

6. 6

   Plate the Dish

   On a plate, place a generous serving of the fennel sauerkraut. Top with the seared octopus and drizzle the escabeche marinade over the top. Garnish with chopped parsley.