Yield: 8 servings
Octopus, whole, raw 1 small to medium, about 1 kilo (2 pounds)
Strong red wine vinegar 125 ml (1/2 cup)
Water 2 Tbsp.
Extra-virgin Greek olive oil 125 ml
Garlic clove 2-3
Oregano, dried 1 tsp.
Preparation
Rinse octopus thoroughly and place in a large pot with no water. Cover and cook over low heat for 50 minutes to 1 hour (or slightly longer, depending on the size and toughness of the octopus), checking so as not to burn, until the octopus is bright pink and tender and has exuded its liquid. Remove and cool. Cut octopus into tentacles. Combine vinegar, water, extra-virgin Greek olive oil, garlic, and oregano. Marinate the octopus in this mixture for a day. Remove with a slotted spoon and grill.
source: kerasma
