Poached Octopus

1. 1

   Combine 1 gallon water and the vinegar in a large stockpot over high heat.

2. 2

   Cut the lemon in half crosswise and squeeze each half into the water mixture, adding each squeezed half to the water.

3. 3

   Add the peppercorns, bay leaves, and salt and stir to combine.

4. 4

   Bring to a boil, lower the heat, and simmer for 10 minutes.

5. 5

   Using tongs or wearing thick rubber gloves and holding the octopus by the head, dunk the octopus body into the simmering water 3 times, leaving it submerged for about 5 seconds each time.

6. 6

   This is called scaring the octopus, because the tentacles will curl up as you plunge the octopus into the water.

7. 7

   Drop the octopus into the simmering water after the final dunking and bring to a boil.

8. 8

   Simmer for about 30 minutes, or until tender.

9. 9

   Remove from the heat, drain well, and set aside to cool.

10. 10

    If not using immediately, cover and refrigerate for up to 8 hours.

No additional tips available.