Confit Octopus Salad
Sure, you could poach your octopus in some water with a cork, but what you really should be doing is gently cooking it in olive oil for the most kick-ass flavor.
Total: 1 hour 15 minutes
1 4-lb. octopus, cleaned
2 cloves garlic, smashed
1 bunch plus 2 tablespoons fresh oregano leaves
2 cups olive oil
1 cup canola oil
3 tablespoons red wine vinegar
2 ounces castelvetrano olives, pitted and lightly crushed by hand
3 ribs celery, thinly sliced on the bias
1 small red onion, thinly sliced
1 (15-ounce) can chickpeas, rinsed and drained
kosher salt and freshly ground black pepper, to taste
1. Season tentacles with salt and place in a large saucepan along with the garlic, the bunch of oregano, and the oil. Bring to a low simmer over medium heat. Cook until the tentacles are tender, about 1 hour. Using tongs, transfer tentacles to a cutting board, cut into 1/2-inch pieces on an angle, and transfer to a bowl.
2. Cool tentacles to room temperature, then toss with 2 tablespoons|30 ml. of the oil, the vinegar, celery, onion, and chickpeas. Season with salt and pepper and toss again with the remaining 2 tablespoons of oregano. Transfer to a serving platter and dig in.