Chtapodi (Cypriot-style octopus)

Instructions

1. Rinse the octopus under cold water. In a large pot of boiling water, dip it 3 times, lifting it out for a few seconds each time so the tentacles curl.
2. Then put it back into the simmering water with the bay leaf and peppercorns. Cook at a gentle simmer for 45 to 60 minutes, until a knife tip slides easily into the tentacles.
3. Drain the octopus and let it cool for a few minutes, then cut the tentacles into rounds or pieces about 3 cm long.
4. Finely slice the red onion and put it in a bowl with the vinegar to marinate for 10 minutes.
5. Add the octopus to the bowl, drizzle with olive oil and lemon juice, sprinkle with oregano and adjust the salt and pepper.
6. Mix well, let it rest for 15 minutes and serve lukewarm or cold, with parsley if you like.