Pressed Octopus with Lemon Vinaigrette

Method

1. Clean the octopus: remove the beak and eyes. Rinse thoroughly.
2. Bring a large pot of water to a boil. Submerge the octopus (or place it in a steamer basket) and cook until tender, about 40-60 minutes depending on size. Let it cool in its cooking water.
3. Drain the octopus and cut it into large pieces. Place the pieces inside a cylindrical press (like a 'cannon') or wrap tightly in plastic wrap and place under a heavy weight.
4. Press the octopus for at least 4 hours (traditionally overnight) in the refrigerator, until it becomes a compact cylinder.
5. Slice the pressed octopus thinly using a sharp knife or a deli slicer.
6. Prepare the vinaigrette: whisk together fresh lemon juice, extra virgin olive oil, salt, and black pepper to taste.
7. Arrange the octopus slices on a plate, drizzle with the vinaigrette, and serve at room temperature.