Photo by Beth Ferguson
1 3- to 4-pound octopus, cleaned, with beak and eyes removed
3 cloves of garlic, roughly chopped
2 tablespoons of olive oil, plus 1 1/2 cups of olive oil
1/2 cup of sunflower oil
Juice of 2 lemons
Juice of 1 lime
1/2 tablespoon of honey
1/2 tablespoon of white
1/2 cup of green Spanish olives, sliced and the pimentos removed
2 tablespoons of pimentos, diced
1 cup of chopped parsley
Place the cleaned octopus in a large pot and cover with water. Salt the water and bring the pot to a boil over high heat. Simmer for 2 hours.
While the octopus is simmering, make the marinade. Add 2 tablespoons of olive oil to a sauté pan over medium-high heat. When the oil is hot, add the garlic and remove the sauté pan from the heat. Let the mixture cool to room temperature.
Pour the cooled olive oil and garlic mixture into a 1-gallon resealable plastic bag and add the remainder of the olive oil, sunflower oil, lime juice, lemon juice, honey, vinegar, olives and pimentos.
When the octopus is tender, immediately plunge it into an ice bath.
Remove the head and cut it into bite-sized pieces. Separate the tentacles and slice them into bite-sized pieces. Add to the resealable bag with the marinade and refrig-erate overnight.
Several hours before serving, add 1 cup of chopped parsley to the bag and return it to the refrigerator.
Serve chilled on a wide platter.