Xtapodi xidato

Xtapodi xidato - Octopus in vinegar. Meaty and tender octopus simmered in its own juices along with red wine vinegar and olive oil. The result tastes like a sweet-salty version of the sea. So easy to make, too!

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#RECIPE:
1.25 lb (600g) octopus
3/4 c (180ml) red wine vinegar
1/2 c (125ml) olive oil
2 bay leaves
dried Greek oregano (optional)
Place the octopus whole in a heavy saucepan. Cover and place over medium heat. Cook, covered, until the octopus releases its juices (don’t add water!). Then simmer till all but 1 tbsp or so of juices remain. Add red wine vinegar, olive oil and bay leaves. Continue to simmer, covered, until most of the liquid is reduced and all that remains is the oil with a bit of the juices. Remove from heat and let cool. Cut into bite sized pieces. Place on a serving plate with the juices and enjoy room temp or chilled. Sprinkle with oregano, if liked, right before serving.