Pulpo marinado al vinagre griego (Htapodi Ksydato)

Ingredientes

• 1-1.5 kg (2.2 - 3.3 pound) octopus
• 14 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 2 teaspoon dried oregano
• ground pepper
• OPTIONAL: 1/2 garlic clove (minced)
• Kalamata olives to serve with

Preparación

1. 1

   Boil the octopus. Add the octopus to a large cooking pot and cover with 2 liters of water. Add also 10 tablespoons of vinegar and bring to a boil. Reduce heat to medium and cook for about 50 minutes to 1 hour. Or until tender enough when you prick it with a knife.

2. 2

   Cool the octopus. Remove the octopus from the pot with a slotted spoon and or cooking thongs. Set aside on a plate to cool down to room temperature.

3. 3

   Cut it. You can cut the octopus into larger pieces simply by separating the legs from its body. Or cut into smaller pieces. Slice thinly (½ cm / ¼ inch) the thicker parts of the legs and leave the thinner parts as is. Remove everything from inside the head and slice or cut it also.

4. 4

   Marinate. Place the octopus in a food container or a serving plate if you're planning on serving it on the same day. Drizzle with the remaining 4 tablespoons of vinegar, oregano, and olive oil. Season lightly with pepper. Leave to marinate for 2 hours or ideally overnight. OPTIONAL: You can also mix in the garlic at this point.

5. 5

   Store it. Keep it in the fridge in an airtight food container for up to a week. Ideally, it should be submerged in vinegar and olive oil if necessary add an extra drizzle of olive oil to cover it.

6. 6

   Serve with Kalamata olives and some crusty grilled bread.