Octopus Confit

• About 2 pounds cleaned octopus
• About 3 cups extra virgin olive oil
• 12 garlic cloves, peeled
• 2 small dried chiles
• 5 fresh thyme branches
• Large pinch of salt
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice

1. Wash the octopus well.
2. Put it in a saucepan and add olive oil to cover, the garlic, chiles, thyme, and salt.
3. Bring to a very slow simmer over medium-high heat (if you have a thermometer, the ideal temperature is about 190F).
4. Adjust the heat to maintain this slow simmer and cook until the octopus is tender, an hour or more (check with the point of a sharp knife).
5. Transfer the garlic and octopus to a platter and discard the chiles, thyme, and oil or reserve the oil for another use, like sauteing fish or other seafood.
6. Serve warm or cool, drizzled with soy sauce and lime juice.

octopus, extra virgin olive oil, garlic, chiles, thyme, salt, soy sauce, lime juice

Taken from www.epicurious.com/recipes/food/views/octopus-confit-385617 (may not work)