Octopus Marinated
2 med. octopus
1 cup olive oil
1 cup wine vinegar
1 lg. onion
1 tablespoon greek oregano
1 teaspoon pepper
2 teaspoons rosemary
1/2 cup lemon juice
Place octopus in a large pan
with plenty of water and boil for 2 hours. Remove from heat; wash and remove
the skin. Cut in desired size pieces. In a bowl, combine all the
ingredients, except the lemon juice, and add octopus. Mix well; cover; and
refrigerate for several hours or overnight.
When ready to serve, stir in the lemon juice
From
SARANTIS Restaurant
in Faliraki Rhodos Greece
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