Octopus in vinegar

Ingredients for 4 servings:

• 600 g octopus, ready to cook, also frozen
• 1 m.-sized onion(s)
• 2 stalks celery
• 1 small carrot(s)
• 5 sprigs of parsley
• 125 ml vinegar (red wine vinegar) and 4 tbsp extra
• salt and pepper
• 5 tbsp olive oil
• oregano

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Wash the octopus under cold water. Cut the body and tentacles into small, finger-thick slices. First, stir everything in a saucepan without water over low heat until the liquid has evaporated. Peel and quarter the onion. Wash the celery, carrot, and 3 sprigs of parsley, trim if necessary, drain, chop, and add to the octopus. Pour in 125 ml of vinegar and season lightly with salt and pepper. Cover with cold water, bring to a boil, and skim off any foam that forms. Simmer the octopus pieces over low heat until tender; this should take a good hour. For the marinade, wash 2 sprigs of parsley, pick off the leaves, and finely chop. Mix the olive oil, red wine vinegar, parsley, and oregano to make a marinade. Remove the octopus pieces from the pan, transfer to a bowl, and pour the marinade over them while they are still hot. Let the dish sit for 24 hours before serving, stirring a few times.