SAUTEED OCTOPUS WITH OREGANO

Sauteed Octopus with Oregano image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

6 to 7 pound whole octopus, cleaned
2 tablespoons olive oil
1 green bell pepper, stems, seeds, and ribs removed, julienned
2 plum tomatoes, sliced into 1/2 moons
1/4 pound pitted green olives, sliced
2 tablespoons fresh oregano leaves, chopped
2 teaspoons cider vinegar

Steps:

In a large stockpot, bring water to a boil and then reduce to a simmer. Add whole octopus, and simmer for 1 hour. Remove octopus from boiling water, and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head. Chop the tentacles into small pieces. Heat a large saute pan with olive oil over medium heat, add the octopus, green pepper, tomatoes, olives, oregano, and vinegar. Saute for 10 minutes. Serve immediately.