Octopus, Greek Grilled Serves 8

Place octopus, 2 c water, vinegar, bay leaves, 2 tsp oregano, s&p in large pot. Cook over med to med-lo heat at slow simmer for 45-50 min until skirt (part between tentacles and body, yields to tip of knife. Depending on size, it may need to cook up to 40 min longer. Remove octopus and let it rest on a plate. Save 1/2 c cooking liquid. In medium sauté pan, heat oil over med heat. Sauté onions and tomatoes until onions are tender crisp, about 5 min. Stir in remaining oregano. Season w s&p. Set aside. Heat grill to medium high and brush w oil. Brush cooked octopus with oil and briefly grill until char marks appear and the thinnest parts are crisp, about 5 min on each side. Remove to carving board and cut into 2-inch pieces. Put in bowl w tomato/onion mix, drizzle w 1/2 c cooking liquid and juice of lemon. Drizzle w more olive oil and serve w lemon wedges.

Octopus 4-6 lb cleaned large
Vinegar 1c red wine
Bay Leaves 2
Oregano 2T dried
Olive Oil 0.25c plus more for drizzling
Onion 0.5c chopped
Tomato 0.5c fresh chopped
Lemon Juice, Fresh of 1 lemon
Lemon wedges