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1
Wash the octopus inside and out in cold water and place in a large kettle.
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2
Add the bay leaves and 1 tablespoon salt and cover with cold water.
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3
Heat to boiling over medium-high flame.
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4
Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes.
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5
Remove the pan from the heat and cool the octopus in the water for 1 hour.
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6
While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
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7
Whisk until creamy and set aside.
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8
Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers.
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9
Cut off the tentacles and reserve; turn the body inside out and rinse well.
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10
Dissolve the gelatin in 1/2 cup boiling water and stir in 2 tablespoons lemon juice.
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11
Stir in 1/2 cup cold water.
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12
Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it.
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13
Refrigerate until set, about an hour.
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14
Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade.
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15
Toss to coat.
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16
Taste and adjust seasoning if necessary.
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17
To serve, invert molded tentacles onto a platter and slice.
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18
Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers.
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19
Serve with olives and sun-dried tomatoes.
