Octopus Meze

Total Time: 41 mins Preparation Time: 1 min Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 -4 lbs octopus
• 3 ounces red wine vinegar
• 1 tablespoon oregano (mediterranean)
• olive oil
• red wine vinegar
• 1 garlic clove, crushed (optional)

Recipe

• 1 rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in).
• 2 add the vinegar and garlic and cover the pot.
• 3 bring to the boil over low heat.
• 4 it is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case).
• 5 when cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!).
• 6 cut the octopus into small tidbits.
• 7 and arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.
• 8 if you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano.
• 9 give a stir.
• 10 cover and refrigerate.