|CONSUMER WARNING: If your octopus dish turns out looking like this...|
...you might be from Minnesota.
3-4 lb. octopus (frozen if necessary!)
1/2 cup red wine vinegar or red wine
1/2 cup olive oil
2 cloves garlic
1 Tables. oregano
salt and pepper
Rinse the octopus and put it wet into a pot with the vinegar,and garlic. Bring to a boil, reduce the heat and simmer untill the octopus is tender. Poke it with a fork and test the octopus; when tender put it on a plate to cool. When you can handle it, clean the suckers off the octopus, slice into bite size pieces and put on a platter. Drizzle the octopus with olive oil and fresh lemon, salt and pepper. Serve as an appetizer,;with salad and bread it's a great full course. Put any leftovers in a covered bowl with olive oil and vinegar to cover....it just gets better and better! You can make this recipe with Mavrodauphne wine instead of red wine vinegar, and you can also cook the octopus in it's own juice on very low heat until tender. When I have lots of time I like to put a whole head of garlic in tinfoil and bake it in the oven for about 1/2 hour; squeeze the tender baked garlic into the simmering octopus...very nice!!