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  • Octopus with Vinegar Sauce (Polpo con Salsa de Aceto)
    Recipe contributed by Julia Scalcione
    • 2 pounds octopus
    • 4 large garlic cloves
    • 15 leaves mint chopped fine
    • 1/4 cup olive oil
    • 1/4 red wine vinegar
    • 1/8 cup water
    • 1 tablespoon sugar
    Boil octopus for 25 minutes. Rinse under cold water rubbing off as much skin as possible. Slice into small pieces set aside in bowl. Mix vinegar, water, sugar and mint and set aside. Sauté garlic in olive oil to a golden color, pour in vinegar mixture and cover the pot. Bring to a boil and remove from heat. Pour over octopus, mix well with a spoon and refrigerate overnight.

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