Marinated Octopus

Preparation

1. Step 1

   Wash the octopus inside and out in cold water and place in a large kettle. Add the bay leaves and 1 tablespoon salt and cover with cold water. Heat to boiling over medium-high flame. Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes. Remove the pan from the heat and cool the octopus in the water for 1 hour.

2. Step 2

   While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Whisk until creamy and set aside.

3. Step 3

   Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers. Cut off the tentacles and reserve; turn the body inside out and rinse well.

4. Step 4

   Dissolve the gelatin in ½ cup boiling water and stir in 2 tablespoons lemon juice. Stir in ½ cup cold water. Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it. Refrigerate until set, about an hour.

5. Step 5

   Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade. Toss to coat. Taste and adjust seasoning if necessary.

6. Step 6

   To serve, invert molded tentacles onto a platter and slice. Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers. Serve with olives and sun-dried tomatoes.