You are cooking: Marinated Fremantle Octopus with Gazpacho
calculating... April 16, 2021

Marinated Fremantle Octopus with Gazpacho

  • 2 people
  • 20mins
  1. Mix all ingredients except Marinated Fremantle Octopus in a bowl, cover and let it sit overnight in the refrigerator.
  2. Next day, remove the sprig of thyme and blend all the ingredients until smooth. Refrigerate until ready to serve.
  3. Drain the Fremantle Octopus jar over a colander in a bowl, discard the marination liquid.
  4. Arrange your favorite brand of crackers on a serving plate with Marinated Fremantle Octopus and serve with Gazpacho on the side. Enjoy!
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  • 250g Marinated Fremantle Octopus
  • ½ Cup Red Onions, chopped
  • ½ Cup Green Bell Peppers, chopped
  • ½ Cup Cucumber, chopped
  • ½ Cup Peeled Tomatoes, chopped
  • ¾ tsp Garlic, chopped
  • ¾ tsp Salt
  • ¼ tsp Cayenne Pepper
  • ½ tsp White Wine Vinegar
  • 3 tbsp Olive Oil
  • ½ tbsp Lemon Juice
  • 1 ½ Cup Tomato Juice
  • Sprig of thyme

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