1-2 pound octopus.
5 cloves of garlic
A whole bunch of olive oil
The color of octopus should be a light gray and it shouldn’t have a strong, fishy aroma. (Make sure the beak, ink sacks and eyes are removed before cooking)
Mince the garlic and shallots.
Heat the roasting pan and put in just a little oil. Saute the shallots and garlic, then pour more oil, like two or three inches deep.
Rub the octopus with the salt and pepper, then put into the oil so that the octopus will be completely submerged.
Cover the pan and leave over low heat for two or three hours.
After a while (maybe an hour) the octopus will have begun to firm up. If the octopus rises out of the oil make incisions where the tentacles attach to the body so that you can force the octopus back under the surface of the oil.
After around three hours of cooking time, if the octopus head cuts easily and has a pliable texture, it is done. It will be chewy not rubbery.
Slice the tentacles, fan it on a plate and dust it with the sea salt.
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