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Pickled Octopus

Ingredients:   250 ml olive oil  600 g baby octopus, cleaned, or calamari rings, or marinara mix  30 ml red wine vinegar  6 cloves garlic, peeled and thinly sliced  45 ml chopped parsley  5 ml grated lemon peel  salt and milled black pepper  bottled vine leaves, drained well, to serve (optional)  Method:   Heat 50 ml (1/5 cup) olive oil in a frying pan over high heat and fry octopus quickly until browned. Take care not to overcook, as it will become tough. Combine remaining ingredients, add octopus and refrigerate until ready to serve. Pile onto vine leaves, if using, and serve with toasted pita bread.  Recipe From : FAIRLADY September 16, 1998