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| What You Need: |
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1 large fresh octopus leg, about 2 to 3 pounds
4 quarts boiling water
1 bay leaf
6 peppercorns
2 whole cloves
1 medium yellow onion, peeled and cut in half
Handful of celery leaves
3 cloves garlic, peeled and crushed
4 wine corks
2 tablespoons salt
THE MARINADE
¼ cup white wine vinegar
½ cup olive oil
2 cloves garlic, peeled and chopped
½ red onion, peeled and thinly sliced
2 tablespoons parsley
Salt and ground white pepper to taste
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| How To Cook: |
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1. Make sure the water is boiling and add all ingredients, except octopus. Let boil for 15 to 20 minutes. Add the octopus and bring back to a rolling boil.
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2. Cook for 25 minutes if you like the creature a bit firm or, for a bit tenderer dish, try 1½ hours or until octopus pierces easily with a fork.
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3. Remove the octopus and cool. Strip off its outer skin and tentacles. Trim the tentacles and save for the salad. Cut the leg into 1/8-inch slices and marinate for 2 hours.
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THE MARINADE:
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1. Mix all the ingredients together and toss with the octopus slices.
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2. Chill before serving.
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