Escabeche octopus recipe

Ingredients to make Escabeche of octopus:

• 400 grams of cooked Octopus
• 2 teaspoons dried thyme
• 2 teaspoons of dried Bay
• 1 pinch of garlic paste
• 2 units of Lemon
• 1 unit of white onion
• 1 pinch of red pepper
• 1 cup of white vinegar
• 1 pinch of salt
• 1 handful of black pepper
• 1 glass of white wine
• 1 tablespoon of olive oil

How to make Pickled Octopus:

1. The first step to make our pickled octopus recipe is to prelist the ingredients.
2. Bring a frying pan over medium heat with a little olive oil, add the diced white onion and sauté for a few minutes.
3. Add the cooked octopus and let it sauté for a few minutes. Remove from heat.
4. Transfer the sautéed octopus with the onion to a deep bowl and add the spices, that is, the bay leaf, thyme, salt, red pepper and garlic paste to taste. Mix all the ingredients of our recipe very well.
5. Once our preparation is cold, add the olive oil, lemon juice, white wine and vinegar, that is, all the liquid ingredients of our preparation. Let marinate for two hours or, if you wish, from the night before. In this way we are going to obtain a preparation with more flavor, if you want you can take our recipe to a sterilized glass jar.
6. After the resting time, serve the pickled octopus recipe accompanied with toast or sliced ​​bread, it is ideal that you eat it cold.