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1
If the octopus is fresh, ask the fishmonger to clean it for you by removing all viscera from the head sac.
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2
If the octopus is frozen, it will have been cleaned before freezing.
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3
Thaw it slowly in the refrigerator.
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4
Bring 4 quarts (4 liters) water to a boil in an 8-quart (8-liter) pot over high heat.
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5
Add 3 tablespoons salt.
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6
Working with one octopus at a time, pierce the head with a meat fork and dip the whole creature, tentacles first, into the boiling water.
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7
Hold it in the water for about 5 seconds, then lift it out.
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8
Repeat the dipping two times.
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9
This procedure is said to tenderize the octopus, and it causes the tentacles to curl attractively.
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10
When both of the octopus have been dipped three times, return them both to the boiling water.
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11
Partially cover the pot and adjust the heat to maintain a gentle simmer.
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12
Cook until the octopus are tender when pierced with a knife, about one hour.
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13
If you arent sure, cut off a small piece from a tentacle and taste it.
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14
It should offer a little resistance to the tooth, but it shouldnt be chewy.
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15
When the octopus are done, cover the pot, remove from the heat, and let them cool completely in the water.
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16
At this point, if you do not like the gelatinous dark skin or the tiny suction cups on the tentacles, you can easily rub them off with your fingers.
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17
Italians tend to leave these parts intact.
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18
Cut the tentacles on the diagonal into 1-inch (2 1/2-Centimeter) pieces.
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19
Cut the head into 1/2-inch-wide (12-millimeter-wide] slices.
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20
Put the sliced octopus in a bowl and add the olive oil, lemon juice, parsley, garlic, and 1 1/2 teaspoons salt.
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21
Stir well.
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22
Let marinate at room temperature for one hour, then taste, adjust the seasoning, and serve.
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23
If you like, you can marinate the octopus up to 2 days before serving.
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24
Keep it refrigerated, but remove from the refrigerator about 30 minutes before serving to take the chill off.
