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1
Put the oil, ham hocks, and garlic in a medium heavy-bottomed pot over medium heat.
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2
Bring the oil to 212F (100C), then turn the heat down to low; the garlic and the ham will bubble gently.
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3
Cook for 2 hours, until the garlic is dark golden brown.
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4
If the garlic begins to get too dark, remove it and let the hocks continue cooking.
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5
After 2 hours, turn off the heat and remove the garlic.
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6
While the oil is infusing, rinse the octopi and cut off their heads.
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7
Remove the beak, which is at the union of the eight legs.
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8
Put the octopi in a medium bowl and season with the salt and cayenne.
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9
Toss to coat evenly, then refrigerate for 2 hours.
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10
Remove the octopi from the refrigerator and rinse off the salt mixture.
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11
Dry with paper towels.
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12
Put the octopi into the pot of oil with the ham hocks.
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13
Put the pot over medium heat and bring the oil to 181.4F (83C).
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14
This takes about 30 minutes.
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15
Turn the heat down to medium low to maintain this temperature and cook for another 90 minutes.
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16
Remove from the heat and let the octopi cool in the oil.
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17
When the octopi are cool, use a fork to gently remove them from the oil and place in a storage container.
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18
Strain the oil over the octopi, discarding the ham hocks and any sediment from the pot.
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19
Refrigerate overnight.
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20
The octopi can be served at room temperature as part of a salad or quickly grilled to warm them.
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21
The infused oil can be decanted and frozen for another use.
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22
Make sure to discard any octopus liquid.
