Name: Argentine Octopus Tentacles in Escabeche
Prep time: PT-497345H7M48S
Cook time: 55 min
Total time: 25 h 15 min
Cuisine: Argentine
Ingredients: 1.2 kg of cooked 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, sliced into strips (2 large onions); 200 g of carrots, thinly sliced (2 medium carrots); 20 g of garlic, thinly sliced (5 cloves); 2 pieces of bay leaves; 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); to taste of salt

Ingredients

Scale

1.2 kg of cooked 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, sliced into strips (2 large onions)
200 g of carrots, thinly sliced (2 medium carrots)
20 g of garlic, thinly sliced (5 cloves)
2 pieces of bay leaves
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)
to taste of salt