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clodscooking
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Using a sharp knife, breakdown the octopus by separating the tentacles from the head and body
Using a sharp knife or kitchen sheers, cut the head into smaller pieces
Place the octopus in a large pot and cover with water
Bring to a boil over high heat. Once the water reaches a boil, reduce to medium heat and boil for 1-2 hours
The exact cooking time will vary. After an hour, taste the octopus. If it is chewy, cook for another 30 minutes and taste again until the desired tenderness is achieved
Once the cooking is complete, taste the octopus for saltiness. In most cases, the tentacles will release sea salt during the cooking process and additional salt won’t be necessary
Place the cooked octopus in a glass jar or bowl and submerge with equal parts of wine vinegar and water along with slivers of fresh garlic
Let sit at room temperature for 2 hours
Once pickled, slice the tentacles, sprinkle with dried oregano, drizzle with some extra virgin olive oil and serve with a lemon wedge