4 Tablespoons Olive Oil
3-4 Cloves of Garlic, Minced
Salt & Pepper to Taste
Red Pepper Flakes
2 Pound Octopus
1 to 2 Wine Corks
Extra Virgin Olive Oil
Fresh Chopped Parsley
Preheat the oven to 300 degrees F. In a large ovenproof pan, mix the olive oil, garlic and pepper flakes. Heat on a stove burner on high, and once the pan is hot, add the octopus. Brown the octopus well on all sides until it has released it's juices. Add the wine corks, and cover the pan with aluminum foil, and bake in the oven for 1 1/2 to 2 hours, or until the octopus is tender. Cool to room temperature.
Remove the tentacles from the head and cut into 2 to 3 inch pieces. Cut the head into pieces as well. Season with salt and pepper and mix. Arrange the pieces on individual plates, and drizzle with a little good quality olive oil, sprinkle with the parsley and serve.
