GREEK STYLE OCTOPUS
On the islands, where the catch is often fresh, octopus is grilled, seasoned with fresh lemon and served with ouzo.
*1 large fresh octopus
*Red wine vinegar
Clean and cut the octopus.
Place the octopus in a large pan , add 1 cup of vinegar, cover with water and bring to boil, over medium heat.
Cook octopus for 1 hour, until tender.
Once ready, remove it from the pot and place it onto a dish to cool. If you wish, you can remove the skin.
Cut the tentacles into small bite-sized pieces and arrange on a serving platter.
Pour olive oil on top, vinegar and oregano
You can keep it in the fridge, covered with plastic wrap, for 2-3 days.