Htapodi xidato

Octopus tonight! This #Greek recipe, called Htapodi xidato / Χταπόδι ξυδάτο, is so easy to make and reminds one of sipping ouzo on a Greek island at sunset no matter where you are.
I get my octopus in #LA from @santamonicaseafood - frozen properly and reasonably priced!

#RECIPE:
1 octopus, cleaned (mine was about 2lb / 1kg)
Red wine vinegar
2-3 bay leaves
4-5 peppercorns
METHOD:
Place the octopus in a saucepan. Add red wine vinegar, just enough to partially cover the octopus (I used 2/3 cup). Throw in the bay leaves and peppercorns. Cover pan with a lid and place over medium heat. Bring to a boil, then immediately reduce to a simmer. Simmer for 45 minutes to 1 hour, or till the octopus is extremely soft. For the last 5-10 minutes of cooking, you can remove the lid to let the liquid reduce to just a few tablespoons.
Serve the octopus cold or at room temperature, cut into pieces and drizzled with a bit of the reduced cooking liquid and olive oil. Sprinkle with dried oregano.
NOTE: No need to add salt to this dish! Also, the octopus will release its own liquid, which together with the vinegar creates a briny sauce. Never add water to the pan; if the liquid is reducing too quickly, lower the heat.