Octopus With Raspberry Vinaigrette

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 kg baby octopus
• 2 garlic cloves, crushed
• 80 ml raspberry vinegar (1/3 cup)
• 80 ml olive oil (1/3 cup)
• 1/4 cup fresh oregano, finely chopped

Recipe

• 1 remove and discard heads and beaks from octopus.
• 2 combine octopus with remaining ingredients in large bowl, cover and refrigerate at least 20 minutes.
• 3 drain octopus over small bowl, reserve marinade.
• 4 cook octopus, uncovered, on heated oiled bbq, brushing occasionally with reserved marinade, until browned lightly and tender.