Instructions
On high heat, place thawed octopus in heavy-bottomed pan and cook for 8 mins covered
Turn heat down to simmer (level 3) for 45 mins and add 1/4 c balsamic vinegar.
Check octopus every 10 mins to ensure a small amount of liquid remains for braising (can be balsamic vinegar & water combo - octopus should be fork-tender when done.
Remove octopus from pan and place into bowl - add remaining balsamic, wine (optional), oregano and S&P.
Let it rest on the counter for 15 mins.
After rest period, heat grill pan on med-high heat and grill octopus on each side for approx 3 mins.
Grind S & P over finished octopus and enjoy.
