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Cooking:

Choose a small or medium sized  cleaned octopus (approximately one kilo).  Place it in a covered saucepan with no water.  Cook for 50 minutes to one hour, checking to see if enough water remains in the bottom of the pot.  Towards the end of the cooking, a small quantity of water may be added to prevent the octopus from sticking.  The octopus is done when it is pink and tender.  Immediately remove the octopus and place it under running water.  At this time the skin can be rubbed off with your fingers to make it more appealing.  Discard the sack and cut the tentacles into bite-size pieces about 1 inch long.

Prepare the marinade:

Combine ½ cup red wine vinegar, ½ cup olive oil, 1 clove a garlic, chopped fine, and one teaspoon dried oregano.  Place octopus in a glass jar and pour the marinade over it.  Close the jar and shake the contents.  Allow to marinate for at least 4 hours or up to 1 week in the refrigerator. Allow to come to room temperature before eating.

Serves 4 people.