Greek Grilled Octopus with Oregano and Lemon

• 2 lb octopus, cleaned
• 2 bay leaf
• 3 tbsp red wine vinegar
• 0.25 cup extra-virgin olive oil
• 1 tbsp dried oregano
• 1 lemon
• 1 clove garlic clove, minced

Instructions

1. 1

   Simmer the octopus with bay leaves in gently boiling water for 60 to 75 minutes until fork-tender.

2. 2

   Drain and let cool, then separate the tentacles.

3. 3

   Whisk olive oil, red wine vinegar, garlic and oregano into a dressing.

4. 4

   Heat a grill to high and char the tentacles 2 to 3 minutes per side until edges crisp.

5. 5

   Slice into pieces and toss immediately with half the dressing.

6. 6

   Finish with the remaining dressing, capers, and a big squeeze of lemon.