Octopus Stew

Name: Octopus Stew
Yield: 4-10+ (add more octopus for larger gatherings)
Ingredients: two or three large frozen octopus - Nichols Liverpool; salt; pepper; lemon x 2; Italian parsley; fresh pressed or fine chopped garlic - 1 bulb

Tender octopus, steeped overnight in a zesty marinade of garlic, parsley, lemon, and olive oil, is served warm as a rich and comforting soup.

Serves 4-10+ (add more octopus for larger gatherings)
30-45 min
From Tucci

Method

Defrost octopus
Bring sauce pot to a rolling boil - not too aggressive - salt to taste
Chop parsley - approx 1 cup
De-skin + prepare garlic - I use Slap Chop.
Slowly (with tongs) introduce octopus into the rolling boil pot, in the water a small amount at a time; remove, re-enter. Putting octopus in too fast will create rubbery octopus.
Once in rolling boil cook for 30 min. Remove from pot - trim tentacles from body - remove + cut tentacles into separate pot, 1/2 inch bites.
Put body of octopus back in pot and cook additional 10ish minutes.
Once complete cube octopus bodys
Apply generous amount of extra virgin olive oil covering octopus - add garlic + parsley - squeeze 2 lemons over ingredients. Lightly salt + pepper.
Add stock to cover all items in pot + refrigerate overnight.
Re-heat on stove and serve like soup! Enjoy!