Octopus and orange is an unusual combination, yet in this recipe it works well and cuts through the sourness of the pickled vegetables.
Octopus, pickled veg & orange
1kg large octopus legs
2 oranges, segmented (use blood oranges when in season)
1 onion, sliced
1 large carrot, sliced
1 fennel bulb, sliced (keep fronds for garnish)
Small bunch parsley, leaves picked from stems
Sprig of thyme, leaves picked from stems
1 cup white wine vinegar
½ tsp salt
½ tsp sugar
½ cup extra virgin olive oil
2 tbs orange juice
1 tbs sherry vinegar
1. Cook octopus
Bring a large saucepan of water to the boil and place octopus in it to simmer for about 30 - 40 minutes until the meat is tender. Drain, cool and remove any large bits of skin. Cut octopus into bite size pieces.
2. Pickle veg
Boil the kettle, place sliced onion, carrots and fennel in a colander in the sink and pour boiling water over it to slightly blanch it. Mix vinegar, salt and sugar and in a bowl and add the vegetables. Let marinate for at least 30 minutes before using.
3. Finish dish
Mix olive oil, orange juice, sherry vinegar and season with a bit of salt, to make dressing.
In a platter, arrange octopus pieces, pickled vegetables, orange segments and herbs. To serve, drizzle with the dressing and season to taste.
Follow SBS Greek on Facebook
Listen to SBS Greek Podcasts here