Octopus With Raspberry Vinaigrette

Ingredients

• 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

Directions

1. 1

   Remove and discard heads and beaks from octopus.

2. 2

   Combine octopus with remaining ingredients in large bowl, cover and refrigerate at least 20 minutes.

3. 3

   Drain octopus over small bowl, reserve marinade.

4. 4

   Cook octopus, uncovered, on heated oiled BBQ, brushing occasionally with reserved marinade, until browned lightly and tender.