1 cup white wine vinegar,1 lemon,8 black peppercorns,4 bay leaves,2 tablespoons plus 2 teaspoons coarse salt,10 baby octopus, cleaned.(1.) Combine 1 gallon water and the vinegar in a large stockpot over high heat.Cut the lemon in half and squeeze into the water.Add the peppercorns,bay leaves,and salt to combine.Bring to a boil then lower the heat and simmer for 10 minutes.(2.)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.This is called"scaring" the octopus,because the tentacles will curl up as you plung the octopus into the water.(3.) Drop the octopus into the simmering water after the final dunking and bring to a boil.Simmer for about 30 minutes,or until tender. Remove from the heat, drain well, and set aside to cool. If not using immediately, cover and refrigerate for up to 8 hours.www.browne-trading.com www.citarella.com www.deandeluca.com www.zingermans.com
Remove and discard the ink sacs from the octopus and rinse thoroughly. Chop into pieces. Heat the olive oil in a pan and gently fry the octopus for 20 minutes. Add 1/2 cup of red wine and pepper, and simmer for 15 minutes until soft. sprinkle with green sliced olives and serve immediately.
