Charcoal-Grilled Greek Octopus with Oregano

What you need

• 1 kg (2 lb) octopus, cleaned, thawed if frozen
• 3 bay leaves
• 10 black peppercorns
• 4 tbsp red wine vinegar, divided
• 100 ml (scant 1/2 cup) extra-virgin olive oil, divided
• 2 clove garlic, chopped
• 1 tbsp fresh oregano, chopped
• 1/2 tsp black pepper, freshly ground
• salt, to taste
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Rinse the octopus and put it in a large pot with the bay leaves, peppercorns and 2 tbsp of the vinegar.

2. 2

   Cover with cold water by a few centimeters and bring slowly to a boil. Do not salt the water, or the skin toughens.

3. 3

   Lower the heat, cover and simmer gently until a knife slides easily into the thickest part of a tentacle, 45-60 min.

4. 4

   Turn off the heat and leave the octopus in its liquid for 15 min, then lift it out and drain.

5. 5

   Cut off the tentacles. Slice the head into strips, discarding the beak if still there.

6. 6

   Mix half the olive oil, 1 tbsp of the vinegar, the garlic, half the oregano and the black pepper in a bowl. Add the octopus and turn to coat.

7. 7

   Cover and marinate for at least 30 min, or up to a day in the fridge.

8. 8

   Heat a charcoal or gas grill to high and scrub the grates clean.

9. 9

   Grill the tentacles until crisp and charred in spots, 3-4 min per side. They are already cooked, so this is only for color and smoke.

10. 10

    Cut the tentacles into thick pieces and pile them on a plate.

11. 11

    Whisk the remaining olive oil, the last 1 tbsp of vinegar and the rest of the oregano with a pinch of salt and spoon it over.

12. 12

    Serve warm with the lemon wedges.

Imported from cookinglsl.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.