Poached Octopus

Directions

1. 1
   Combine 1 gallon water and the vinegar in a large stockpot over high heat.
2. 2
   Cut the lemon in half crosswise and squeeze each half into the water mixture, adding each squeezed half to the water.
3. 3
   Add the peppercorns, bay leaves, and salt and stir to combine.
4. 4
   Bring to a boil, lower the heat, and simmer for 10 minutes.
5. 5
   Using tongs or wearing thick rubber gloves and holding the octopus by the head, dunk the octopus body into the simmering water 3 times, leaving it submerged for about 5 seconds each time.
6. 6
   This is called scaring the octopus, because the tentacles will curl up as you plunge the octopus into the water.
7. 7
   Drop the octopus into the simmering water after the final dunking and bring to a boil.
8. 8
   Simmer for about 30 minutes, or until tender.
9. 9
   Remove from the heat, drain well, and set aside to cool.
10. 10
    If not using immediately, cover and refrigerate for up to 8 hours.