Ingredients:

  • 3.5 lb whole octopus, cleaned and defrosted
  • 2 tbsp white wine vinegar
  • 1 large yellow onion, halved
  • 2 stalks celery, roughly chopped
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 lemon, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp flaky sea salt

Instructions:

  1. Prepare the pot. Fill your large stockpot two thirds full with water. Add the 2 tbsp white wine vinegar, halved onion, celery, smashed garlic, bay leaves, and peppercorns.
  2. Bring to a boil. Wait for the water to reach a vigorous, rolling boil.
  3. The Triple Dip. Hold the 3.5 lb octopus by the head with your tongs. Carefully submerge the tentacles into the boiling water for 5 seconds, then lift it out completely.
  4. Repeat the dip. Wait 10 seconds for the water to return to a boil, then dip the tentacles again for another 5 seconds. Repeat this one more time until the tentacles curl into tight spirals.
  5. Submerge and simmer. Place the entire octopus into the pot. Reduce the heat to low. The water should barely tremble, not bubble aggressively.
  6. Cook through. Simmer for 60 minutes. Check for doneness by inserting a knife into the thickest part of a tentacle; it should slide in with no resistance.
  7. The Lemon Finish. During the last 5 minutes of cooking, squeeze the juice of the halved lemon into the pot and drop the halves in as well.
  8. The Cooling Phase. Turn off the heat. Let the octopus sit in the liquid for 20 minutes. This keeps the meat from drying out as it cools.
  9. Drain and dry. Remove the octopus and pat it dry with paper towels.
  10. Season and serve. Slice the tentacles and toss them in a bowl with 2 tbsp extra virgin olive oil, 1 tsp dried oregano, 0.5 tsp smoked paprika, and 0.5 tsp flaky sea salt.