Charcoal Grilled Octopus With Red Wine Oregano Vinegrette

I'm just assuming this is Greek!

Ingredients:

• 2 Octopus 10-12 oz each
• 5 black peppercorns, crushed
• 3 bay leaves
• 1 liter of red wine vinegar
• 2 cups of extra virgin olive oil
• 1 sm. red onion
• 1 sm. red pepper
• 1 sm. yellow pepper
• 1/4 cup chopped dill
• 1/4 cup chopped scallions
• 1/4 cup chopped parsley
• 1/4 cup dried oregano

Directions:

1. After washing the octopus and removing the heads, tenderize it with a mallet. Place octopus in roasting pan with 1/2 liter of red wine vinegar, peppercorns and bay leaves. Roast in the oven for 45 minutes to 1 hour until it is fork tender. Let it cool, and then cut tentacles, so that its separated.
2. Cut both the yellow and red peppers in half, discard seeds and place on a slightly oiled baking pan. Bake in 400 F degree oven until skin turns brown and is easily peeled, about 8-10 minutes. Let it cool, peel skin and dice.
3. Prepare the red wine oregano vinaigrette by combining 1/2 cup of red wine vinegar, 2 cups of extra virgin olive oil, 1 tbs. of dried oregano and salt and pepper to taste. Mix these ingredients well. Slice the red onions very thin, and add them in with chopped dill and scallions.
4. Place the octopus on an oiled pan and broil it 450 F for about 5 minutes, or until golden brown. If a charcoal grill is available, it is preferred.
5. Take out the octopus and cut into 1/4-inch pieces. Toss with the red wine oregano vinaigrette mixture, roasted peppers and season with salt and pepper to taste. Sprinkle with dried oregano for garnish.

From Avra

Serves 4-6 people