Octopus Stew

Steps

1. Defrost octopus
2. Bring sauce pot to a rolling boil - not too aggressive - salt to taste
3. Chop parsley - approx 1 cup
4. De-skin + prepare garlic - I use Slap Chop.
5. 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.
6. 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.
7. Put body of octopus back in pot and cook additional 10ish minutes.
8. Once complete cube octopus bodys
9. Apply generous amount of extra virgin olive oil covering octopus - add garlic + parsley - squeeze 2 lemons over ingredients. Lightly salt + pepper.
10. Add stock to cover all items in pot + refrigerate overnight.
11. Re-heat on stove and serve like soup! Enjoy!