Spanish Octopus

1. 1

   Cut tentacles from octopus heads (just below eyes) and discard heads.

2. 2

   In 5-quart heavy pot, combine tentacles and enough water to cover by two inches.

3. 3

   Add pickling spice, salt, pepper flakes, and 1/2 cup lemon juice, and bring to boil.

4. 4

   Reduce heat and simmer, covered, until octopus is tender, about 40 minutes.

5. 5

   Remove from heat, let rest 5 minutes, then drain.

6. 6

   Refrigerate tentacles until chilled, then cut into 3-inch pieces.

7. 7

   In large bowl, toss with remaining lemon juice and kosher salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.