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Shrimp and Octopus Confit

Updated: May 11, 2023

Seafood Preserved in #Oliveoil

Fresh seafood is essential for this dish. Shrimp and octopus are slowly cooked with garlic in generous amounts of olive oil. This dish is perfect served with white wine or #raki and is accentuated with a pop from urfa and aleppo chilli flakes. This is a perfect #mezze for warm evenings out on the patio.

Here is what you need:

preptime: <2 hrs

cook time: 15 minutes

serves: 4 with other mezze

1 large raw octopus tentacle

6 large shrimp, peeled, deveined and cut into pieces

8 cloves whole garlic

1/2 c olive oil

1/4 c cider vinegar

1 tsp. dried fennel

1 tsp. dried oregano

1 tsp. dried thyme

1 bay leaf

a few sprigs of fresh oregano

  1. take the octopus and rinse it. Do not dry, put directly into a dutch oven with 3 cloves of garlic, vinegar and bay leaf. Simmer until octopus is tender.

  2. when tender, rinse the octopus to get rid of any of the purple membrane. I like the suckers attached, but you can certainly remove them if you wish. The come off pretty easily

  3. cut into pieces and set aside - dump the vinegar

  4. rinse out the dutch oven and dry well. Heat olive oil on medium heat with garlic, spice blend, and oregano. When warm (not hot) add the shrimp and octopus and slowly cook until done. Everything may sizzle a bit but the oil should not exceed 300 F, other wise everything could burn. Use a thermometer if you are unsure about the oil temp.

  5. When seafood is finished, remove and store in an airtight continer with the olive oil, add more if necessary to cover. Refrigerate until ready for use.

  6. when ready to serve, spoon out into a serving dish and garnish with Aleppo pepper and urfa chilli along with a bit of sumac. If the olive oil seizes, thats ok, just let come to room temp a bit

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