Octopus Salad (Serves 4)

Ingredients

* 1kg clean baby octopus

Marinade

* 2 crushed garlic cloves
* 1 tablespoon dried oregano
* Salt and pepper to season
* ½ cup olive oil
* 2 tablespoons lemon juice
* 2 tablespoons red wine vinegar

Method:

Place octopus into a bowl with marinade and refrigerate for 2-4 hours or overnight.
Drain octopus and cook on a hot fry pan or flat BBQ grill for 3-4 minutes, turning frequently.
Allow to cool slightly then serve on a salad with crusty bread.

(If using medium and larger octopus place into a saucepan and cover with equal quantities of red wine and olive oil and simmer for 30-45 minutes until tender then drain and marinate for 1 hour.)