Summary
Octopus in a vinegrette marinade. Goes very well with ouzo, on a hot day, by the sea.
Servings: 6

Ingredients

• 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)

Directions

• 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.