Octopus Meze

1. 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. 2

   Add the vinegar and garlic and cover the pot.

3. 3

   Bring to the boil over low heat.

4. 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. 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. 6

   Cut the octopus into small tidbits.

7. 7

   And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano.

8. 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. 9

   Give a stir.

10. 10

    Cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.