Octopus with Orzo

1. If using fresh octopus, place it in a pot with a little water and simmer for 40-60 minutes until tender. For frozen, thaw and gently simmer until tender. 2. Once tender, dice the cooked octopus into 1-inch pieces. Reserve some of the cooking liquid. 3. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. 4. Add the diced octopus to the pot along with crushed tomatoes, red wine, bay leaf, oregano, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes, allowing flavors to meld. 5. Stir in the orzo pasta and 1 cup of the reserved octopus cooking liquid (or water if no liquid was reserved). If needed, add more liquid to just cover the orzo. 6. Continue to simmer, stirring occasionally, until the orzo is cooked al dente and most of the liquid is absorbed, about 10-15 minutes. 7. Stir in red wine vinegar. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.