Spanish Octopus

• 3 (1- to 2-pound each) octopuses, cleaned
• 1/2 cup pickling spice
• 1/4 cup kosher salt, plus additional for seasoning
• 1 tablespoon red pepper flakes
• 3/4 cup fresh lemon juice (about 4 lemons)

1. Cut tentacles from octopus heads (just below eyes) and discard heads.
2. In 5-quart heavy pot, combine tentacles and enough water to cover by two inches.
3. Add pickling spice, salt, pepper flakes, and 1/2 cup lemon juice, and bring to boil.
4. Reduce heat and simmer, covered, until octopus is tender, about 40 minutes.
5. Remove from heat, let rest 5 minutes, then drain.
6. Refrigerate tentacles until chilled, then cut into 3-inch pieces.
7. In large bowl, toss with remaining lemon juice and kosher salt to taste.

octopuses, pickling spice, kosher salt, red pepper, lemon juice

Taken from www.epicurious.com/recipes/food/views/spanish-octopus-235623 (may not work)