OKTAPODI TOURSI (PICKLED OCTOPUS)

Steps:

• Prepare and wash the octopus.
• Place the head and tentacles in a pan with 6-8tbsp water, cover and simmer for 60 to 75 minutes until it is tender.
• Test it with a skewer.
• Drain off any remaining liquid and set aside to cool.
• Cut the flesh into 1/2" strips and pack them loosely into a screw-topped jar.
• Mix enough oil and vinegar to fill the jar- the exact amount will depend on the relative volumes of the seafood and the container- stir in the garlic and season with salt and pepper.
• If you are using dried thyme, mix it with the liquid at this stage.
• Pour it over the octopus, making sure that every last piece is completely immersed.
• If you are using thyme stalks, push them into the jar.
• Cover the jar and set it aside for at least 4-5 days before using.
• To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges.
• Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment.