INGREDIENTS

INSTRUCTIONS

You need to start preparing this dish well in advance. Seal the
octopus in a plastic bag and leave it in the freezer for two weeks to
help tenderize it.  2 Refridgerate the day before you want to cook it
to allow it to thaw  gently for 24 hours. The next day turn inside out
and pull away the  entrails and bone-like strips sticking to the sides.
3 Find the stomach sac, about the size and shape of an avocado stone,
and cut away. Wash the octopus inside and out and turn right side out
again. Press the beak and surround from the centre of the tentacles,
cut out and discard.  4 Simmer the octopus for at least an hour in
plenty of water to which  you've added the onion and bay leaves. Test
after half an hour and  cook for 30 minutes if it's still tough. Don't
cook for any longer  than that, as it loses its fresh taste with long
cooking.  5 Lift the octopus out of the pan and drain away the excess
water.  Put on a board, cut off the tentacles and thinly slice each one
on  the diagonal.  6 Cut the body into similar-sized pieces, place onto
four small pine  boards or one large warmed serving plate and sprinkle
with paprika  and cayenne.  7 Heat the olive oil in a small pan until
it is sizzling. Drizzle it  over the octopus and finally sprinkle with
sea salt. Serve with  plenty of crusty fresh bread.  Converted by
MC_Buster.  Recipe by: Rick Stein  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 171.1mg
Potassium: 6.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g