OKTAPOTHI TOURSI - PICKLED OCTOPUS

      Title: OKTAPOTHI TOURSI - PICKLED OCTOPUS
  Categories: Seafood, Appetizers, Greek
       Yield: 8 Servings
  
       1    Octopus (about 1 kg)
       1    Garlic clove; crushed
     1/2 c  Olive oil
     1/2 c  Vinegar
            Salt & pepper to taste
  
   Serves: 6-8 Cooking time: 45-60 minutes
   
   To clean octopus, pull of tentacles, remove intestines and ink sac.
   Cut out eyes and beak.  Remove skin and rinse well. Place head and
   tentacles in a pan over low heat until it turns deep pink and is
   tender (about 45 to 60 minutes)  Drain and when cool enough to handle
   strip off suckers from tentacles if desired. Cut head and tentacles
   into bite-sized pieces and place in a bowl. Add garlic, olive oil,
   vinegar, salt if necessary and pepper to taste.  Mix well, cover and
   leave to marinate in refrigerator for 12 hours before using. Stir
   occasionally.
   
   To serve, lift out of marinade, pile onto a dish, garnish with lemon
   wedges and parsley.  Supply cocktail picks for your guests'
   convenience.
   
                    From: "The Complete Middle East Cookbook" by Tess
   Mallos.
                    ISBN: 1 86302 069 1
                    Typed for you by Karen Mintzias
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