We put the crab pot out to try and catch crabs while moored in Fame Cove, Port Stephens NSW. No luck with crabs but we didn’t go away empty handed, we did get an octopus.
One of our favourite happy hour nibbles is pickled octopus, so we set to work making it.
Dwayne’s first job is to get it out of the net; I just can’t handle the thought of it wrapping it’s tentacles around my arms (which it does!).
Dwayne prepares it by removing it’s head and the skin , then cutting it into individual tentacles.
I place the tentacles into a pot and put it on the lowest possible heat (adding no water). I simmer the octopus for about 30 minutes. The pot fills with liquid as the octopus simmers.
When cooked I slice the octopus into bite-size pieces and place them in a container with one part white vinegar, one part sweet spiced vinegar, half a packet of pickling spice mix, a pinch of chilli flakes and a slice onion. Then refrigerate it!
When I serve the octopus I place it in a serving dish and drizzle it with a little olive oil, yum.
Check out our Pickled Octopus Salad with Lime Aioli
Gourmet from the galley! 