Octopus in Vinegar Sauce

Octopus in Vinegar Sauce


1 medium-sized octopus
2 bay leaves
1 small glass dry red wine
1 cup olive oil
½ cup vinegar, oregano

To begin with, we clean and thoroughly wash the octopus, and then chop it up into pieces.  Toss the octopus pieces into a pot and add the red wine and the 2 bay leaves. Bring to a boil and continue to mix. Add a considerable amount of water to assist in softening the meat, continue to boil.  While it boils, add the olive oil, oregano and vinegar; mix well so that meat becomes flavorful with all the ingredients. 

This dish is ideally served cold and as an appetizer.

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