Colorful octopus salad

Ingredients for 6 servings:

• 1 ½ kg squid(s) (octopus), ready to cook
• 1 cup olive oil
• 1 cup white wine vinegar
• 1 cup dry white wine
• 1 bay leaf
• 5 black peppercorns
• 1 tbsp oregano, fresh
• ¾ cup olive oil
• ¼ cup white wine vinegar
• 1 green bell pepper(s), diced
• 1 red bell pepper(s), diced
• 1 yellow bell pepper(s), diced
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Place the octopus in a pot. Pour olive oil, vinegar, and wine over it, add the bay leaf and peppercorns, and cook over medium heat for about 40 minutes (you may need to increase the cooking time slightly until the octopus is tender). Remove from the heat and sprinkle with oregano while still warm. Once the octopus has cooled, cut into pieces. Place the octopus pieces in a bowl, marinate with a little olive oil and wine vinegar, and refrigerate to cool. Mix the diced bell peppers with the octopus pieces and serve as a salad with olive oil and a few drops of vinegar. Season to taste with salt and pepper.