Grilled Octopus with Gigante Beans and Oregano

Ingredients

• 1  cinnamon sticks 
• 1500 ml wine dry red
• 3  garlic clove crushed peeled
• 3 pounds octopus legs frozen thawed (preferably large tentacles only)
• 6 tablespoons olive oil extra virgin extra-virgin divided
• 1 large onion quartered
• 1 tablespoon oregano fresh chopped
• 2 tablespoons red wine vinegar 
• 1  turkish bay leaf 

Equipment

• bowl
• baking sheet
• pot
• grill
• tongs

Directions

1. Sprinkle octopus with salt and freshly ground black pepper.
2. Heat 2 tablespoons oil in heavy large pot over medium-high heat.
3. Add octopus to pot and cook uncovered until octopus releases its liquid and most of liquid in pot evaporates, turning occasionally with tongs, 20 to 25 minutes.
4. Add wine, onion, garlic, cinnamon stick, and bay leaf to pot; bring to boil. Reduce heat to medium-low, cover, and simmer until octopus is very tender when piercedwith fork, about 2 hours. Using tongs, transfer octopus to rimmed baking sheet and cool. If desired, rub off outer skin from octopus and discard. DO AHEAD: Can be made 1 day ahead. Cover and chill.
5. Prepare barbecue (medium-high heat).
6. Cut octopus tentacles crosswise into 1/2-inch-thick slices.
7. Place on platter and brush with 2 tablespoons oil; sprinkle with salt and pepper. Grill octopus slices until heated through, about 2 minutes per side.
8. Transfer to bowl and add remaining 2 tablespoons olive oil, red wine vinegar, and oregano; toss to coat.
9. Place Gigante beans in large shallow bowl. Top with octopus mixture and serve.