Ingredients:

  • 2.5 lbs whole octopus, cleaned (beak and eyes removed)
  • 5 quarts water
  • 0.25 cup red wine vinegar
  • 1 tbsp sea salt
  • 3 dried bay leaves
  • 1 tbsp whole black peppercorns
  • 1 whole lemon, halved
  • 4 cloves garlic, smashed

Instructions:

  1. Rinse your 2.5 lbs of cleaned octopus under cold running water. Even if it came cleaned from the market, I always check the head cavity for any remaining bits and double check that the beak (the hard bit in the center of the legs) is gone.
  2. Bring the 5 quarts of water, 0.25 cup red wine vinegar, 1 tbsp sea salt, bay leaves, peppercorns, lemon halves, and smashed garlic to a rolling boil.
  3. Hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then lift it out. Repeat this 3 times until the tentacles curl into beautiful spirals.
  4. Lower the octopus fully into the pot and reduce the heat to a very gentle simmer. You should see only a few bubbles breaking the surface. Simmer for 1 hours 30 mins.
  5. Test for doneness by inserting a paring knife into the thickest part of a tentacle. It should slide in with zero resistance. Turn off the heat. Let the octopus sit in the cooking liquid for 20 minutes.
  6. Lift the octopus out of the liquid and place it on a cutting board. If you're serving it cold, let it reach room temperature before refrigerating. If you're going for a char, pat it bone dry with paper towels immediately.