Marinated Octopus

• 1 (8-pound) octopus, cleaned
• 1 cork (see headnote)
• 1 tablespoon peppercorns
• 2 carrots, peeled
• 1 onion, halved
• 1 head garlic, halved
• 1 bulb fennel, halved
• 2 ribs celery, halved
• 3 fresh or 2 dried bay leaves
• Kosher salt and freshly ground pepper
• 1/4 cup fresh lemon juice
• 3/4 cup extra-virgin olive oil
• 1 or 2 lemons (enough to produce 1/4 cup juice)
• 1 orange
• 1 shallot
• 1 clove garlic, sliced paper-thin
• Generous pinch of chile flakes

1. In a large stockpot, place the octopus, cork, peppercorns, carrots, onion, garlic head, fennel, celery, and bay leaves.
2. Cover with cold water.
3. Bring to a light boil and then keep at the barest simmer for 1 hour to 1 hour and 15 minutes, or until the octopus is tender.
4. Place the entire pot in the refrigerator and allow the octopus to cool in the liquid.
5. When cool, remove the octopus from the liquid, discarding the liquid.
6. Cut into 1-inch chunks, including the head.
7. Sprinkle with salt and pepper.
8. In a large bowl, combine the lemon juice and olive oil.
9. Using a vegetable peeler, remove the zest from the lemon(s) and orange in large strips and add to the bowl.
10. Slice the shallot into rings and add to the bowl with the sliced garlic and chile flakes.
11. Add the octopus chunks and toss to coat.
12. Allow to marinate at room temperature for about 1 hour, stirring about every 10 minutes to mingle the flavors.
13. Serve at room temperature.

octopus, peppercorns, carrots, onion, garlic, fennel, celery, bay leaves, kosher salt, lemon juice, extravirgin olive oil, lemons, orange, shallot, clove garlic, generous

Taken from www.epicurious.com/recipes/food/views/marinated-octopus-383827 (may not work)