Name: Argentine Octopus Tentacles in Escabeche
Prep time: 20 min
Cook time: 55 min
Total time: 25 h 15 min
Cuisine: Argentine
Ingredients: 1.2 kg of octopus tentacles (about 6 medium tentacles, 2.6 lb); 300 ml of olive oil (1 1/4 cups); 200 ml of white wine vinegar (3/4 cup); 400 g of white onion (2 large onions); 200 g of carrots (2 medium carrots); 20 g of garlic (5 cloves); 3 bay leaves (1 for cooking the octopus); 5 g of black peppercorns (1 teaspoon); 5 g of sweet paprika (1 teaspoon); 2 g of dried oregano (1 teaspoon); 100 ml of dry white wine (1/2 cup) (optional); Salt, to taste; Water for cooking the octopus

Ingredients

Scale

1.2 kg of octopus tentacles (about 6 medium tentacles, 2.6 lb)
300 ml of olive oil (1 1/4 cups)
200 ml of white wine vinegar (3/4 cup)
400 g of white onion (2 large onions)
200 g of carrots (2 medium carrots)
20 g of garlic (5 cloves)
3 bay leaves (1 for cooking the octopus)
5 g of black peppercorns (1 teaspoon)
5 g of sweet paprika (1 teaspoon)
2 g of dried oregano (1 teaspoon)
100 ml of dry white wine (1/2 cup) (optional)
Salt, to taste
Water for cooking the octopus