Octopus in a vinegrette marinade. Goes very well with ouzo, on a hot day, by the sea.
- 2.20 lb Octopus
- 6 oz olive oil
- 1-2 pinch oregano
- 1-2 pinch pepper
- 2-3 pinch salt
- 3 oz vinegar (red wine)
- Wash the octopus and remove the ink bag.
- Place the octopus in a pot with the vinegar and a little water.
- Bring to a boil and simmer until tender.
- Cut the octopus into small pieces and add the salt.
- Beat the oil, vinegar and oregano together and pour over the octopus and serve.