Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 50 grams of coarse sea salt, 25 grams of granulated sugar, the zest of 2 medium lemons, 3 finely chopped fresh rosemary sprigs, 4 finely chopped fresh thyme sprigs, and 10 crushed black peppercorns in a large bowl.

2. 2

   Rub the cleaned 1 kilogram of fresh octopus thoroughly with the curing mixture, ensuring it is completely coated, then place it in a non-reactive container, cover, and refrigerate for 24 hours.

3. 3

   After curing, thoroughly rinse the octopus under cold running water to remove all curing mixture, then place it in a large pot and add enough fresh water to cover by 5 centimeters, along with 2 dried bay leaves.

4. 4

   Bring the water to a gentle simmer over medium-low heat and cook the octopus for 60 to 90 minutes, or until very tender when pierced with a fork, then remove from heat and let it cool completely in its cooking liquid.

5. 5

   Once cooled, remove the octopus from the liquid, slice the tentacles and body into uniform pieces, and place them into a clean container, adding 150 milliliters of extra virgin olive oil, 30 milliliters of red wine vinegar, and 3 thinly sliced large garlic cloves.

6. 6

   Gently toss to coat, then place a weighted plate directly on top of the octopus to press it, cover, and refrigerate for at least 6 hours, or preferably overnight, allowing the flavors to meld and the octopus to firm up.

7. 7

   To serve, arrange the marinated and pressed octopus slices on a serving platter and garnish with 200 grams of halved cherry tomatoes, 30 grams of drained capers, and 30 grams of freshly chopped parsley.