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6 cup water
2 cup white wine
2 cup red wine
1 lrg onion, roughly, chopped
3 clv garlic, crushed
1 x leek, washed, and, sliced
2 x celery, stalks, chopped
2 x bay leaf
1/2 bn fresh parsley, stems, whole
1 tbl peppercorns
1/3 cup extra virgin olive oil
1 tbl red wine vinegar
1 x lemon, juice of
2 clv garlic, minced
2 tsp dried oregano, preferably, Greek
1/4 cup fresh parsley, chopped
freshly cracked black pepper
salt, to taste
In a large pot, combine all octopus ingredients and bring to a boil.
Simmer uncovered for 45 minutes to 1 hour or until octopus is tender.
Remove octopus from liquid and cut to separate tentacles.
Add octopus pieces to the large bowl with the marinade.
Let stand for 15 to 30 minutes.
Preheat grill to high.
Grill octopus for 4 to 5 minutes.
Turn to brown evenly.
In a large bowl, combine all marinade ingredients.
See octopus for further instructions
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