INGREDIENTS
4 lb. cleaned frozen octopus, thawed and rinsed
1 ¼ cups olive oil
⅓ cup kosher salt
6 tbsp. crushed red chile flakes
½ cup finely chopped parsley
4 cloves garlic, minced
1 rib celery, small diced
4 lb. cleaned frozen octopus, thawed and rinsed
1 ¼ cups olive oil
⅓ cup kosher salt
6 tbsp. crushed red chile flakes
½ cup finely chopped parsley
4 cloves garlic, minced
1 rib celery, small diced
1 red onions, small diced
1 ea. red/green pepper, small diced
Juice of 1 lemon and zest
Freshly ground black pepper, to taste
Juice of 1 lemon and zest
Freshly ground black pepper, to taste
1 lb water cress
INSTRUCTIONS
Place octopus, ½ cup oil, salt, and chile flakes in an 8-qt. saucepan, cover with water by 1", and boil; cook until tender, 2-3 hours. Drain octopus; discard head, and peel off skin. Cut tentacles into 1" pieces. Transfer to a bowl; toss with remaining oil, parsley, garlic, celery, onions, peppers, juice, and salt and pepper. Cover; let sit for 1 hour to blend flavors.
