Marinated Octopus

Directions

1. 1
   Wash the octopus inside and out in cold water and place in a large kettle.
2. 2
   Add the bay leaves and 1 tablespoon salt and cover with cold water.
3. 3
   Heat to boiling over medium-high flame.
4. 4
   Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes.
5. 5
   Remove the pan from the heat and cool the octopus in the water for 1 hour.
6. 6
   While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
7. 7
   Whisk until creamy and set aside.
8. 8
   Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers.
9. 9
   Cut off the tentacles and reserve; turn the body inside out and rinse well.
10. 10
    Dissolve the gelatin in 1/2 cup boiling water and stir in 2 tablespoons lemon juice.
11. 11
    Stir in 1/2 cup cold water.
12. 12
    Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it.
13. 13
    Refrigerate until set, about an hour.
14. 14
    Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade.
15. 15
    Toss to coat.
16. 16
    Taste and adjust seasoning if necessary.
17. 17
    To serve, invert molded tentacles onto a platter and slice.
18. 18
    Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers.
19. 19
    Serve with olives and sun-dried tomatoes.