Spanish Octopus

Directions

1. 1
   Cut tentacles from octopus heads (just below eyes) and discard heads.
2. 2
   In 5-quart heavy pot, combine tentacles and enough water to cover by two inches.
3. 3
   Add pickling spice, salt, pepper flakes, and 1/2 cup lemon juice, and bring to boil.
4. 4
   Reduce heat and simmer, covered, until octopus is tender, about 40 minutes.
5. 5
   Remove from heat, let rest 5 minutes, then drain.
6. 6
   Refrigerate tentacles until chilled, then cut into 3-inch pieces.
7. 7
   In large bowl, toss with remaining lemon juice and kosher salt to taste.