We have three more days — and yesterday's meal was the last one we'd planned on making at the house; 2 kilos of octopus ($10 per kilo). We bought it off the back of a truck from a father / son business and we couldn't have found it fresher.
How to prepare:
1. Clean those bad boys by removing the octopi beaks and cleaning out the head.
2. Bring one large pot of lobster stock to a boil, and add aromatics like celery, ginger, onions, carrots, garlic, and the like.
3. Once boiling, dip the cleaned octopi in to the pot until its tentacles curl, and place them aside.
4. Turn down the heat, and bring the stock to a slight simmer. Add the octopi and cover. Let it cook for an hour.
5. After an hour, simply turn the heat off, and let the temperature come down to a stand still for another hour.
6. Once out, rock a marinade. We used olive oil, garlic, cilantro, chilis, and salt and pepper.
7. Chill for a few hours.
8. Light a grill, preferably over looking a massive body of water like the Pacific Ocean, and quickly char the already cooked but now chilled octopi.
9. Serve with rice cooked in the deeply rich lobster stock, prepared from a meal five days back.
Enjoy. Mourn the return to Illinois.
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