Marinated Octopus
Appetizers Spanish Fish and Seafood
Besides the famous cheesecake from La Vina in San Sebastian, I also loved their marinated octopus. When you boil an octopus, you have to try this recipe! It's a great appetizer.
Ingredients
150g boiled octopus (the part near the head)
1 small white onion (about 50g cleaned)
1 small green hot pepper (about 15-20g cleaned)
1 tablespoon sherry vinegar
4-5 tablespoons lemon juice
1 pinch sugar
7 tablespoons Spanish olive oil
How to prepare marinated octopus
- Boil the octopus following the instructions here. Drain it and cut off the tentacles, leaving only the center and thicker part of the tentacles. I marinated this central piece. The cut tentacles I used in another recipe (for example grilled octopus).
- Cut the octopus into rounds. Sprinkle with salt and 1/2 tablespoon vinegar and let it sit.
- Finely chop the onion or cut into strips, and cut the pepper into half-rounds, then sprinkle with salt. Let it sit for 10 minutes. Drain (in your fist or cheesecloth) of the liquid. Drizzle with 1/2 tablespoon vinegar and the lemon juice. Let it sit for 15 minutes.
- Put the onion and pepper over the octopus. Mix. Gradually add the oil and sugar. Let it marinate for at least 30 minutes.
- It's better after it sits in the fridge for a while. Serve with toasted bread.
* when you don't have fresh hot pepper, you can use green hot pepper (guindilla) in vinegar; add it at the same time as the oil
Marinated octopus, La Vina
