Ingredients:
Octopus:
1 octopus, cleaned
5 litres water
1 cup red wine vinegar
1 cup white wine
2 fresh bay leaves
6 pepper corns
Marinade:
150ml olive oil
1 tablespoon dried oregano
60 ml balsamic
4 cloves garlic, crushed
1 chilli, finely sliced
Method:
1. Bring water, vinegar, wine, bay leaves and peppercorns to the boil.
2. Add octopus, cover with a lid
and bring back to the boil.
3. Reduce the heat to a simmer and leave to slowly cook for approx one hour until tender. Remove from liquid and let cool.
4. Mix all the marinade ingredients in a bowl. When the octopus is cool, cut tentacles into 5cm pieces and toss with marinade. Cover and let sit for approx. two hours before cooking.
5. While octopus is in marinade, prepare the feta, tomato and olive salad.
6. Place all the ingredients into a mixing bowl except for the lemon. Take half a lemon and squeeze the juice over your ingredients, mix together well.
7. When ready, place marinated octopus on to the hot barbecue. Cook until nice and crispy on all sides, approx three to five minutes.
8. Finish with some fresh sea salt, a drizzle of extra virgin olive oil and fresh lemon on the side.