First clean your octopus and gather your ingredients.
Tenderize with copious amounts of salt and pretend it’s a ball of dough that you’re kneading. After about 8 minutes of this the octopus should be nice and foamy.
Give it a good rinse and place in a pot with wine, bay leaves, oranges & corks. Braise in liquid for 90 minutes (till tender), then pull it out and let it cool to room temp.
Season with salt and olive oil and grill till it’s cooked but not charred. Refrigerate.
To order cut into bite size pieces and into a hot saute pan with olive oil and cook till crisp. Remove the octopus and deglaze the pan with lemon vinaigrette releasing all the fond and adds the needed acid to the dish. We serve our octopus over celeriac and taggiasca olives, but feel free to get creative in your home.