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Cleaning and Poaching Octopus
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To prepare an octopus, as illustrated above, for cooking, the head must be removed just above the eyes, then turned inside out in order to remove the internal organs.
Rinse the octopus under cold running water. Press and pull out the beak from the underside.
Press and cut out the eyes.
Put the octopus in a bowl. Sprinkle with coarse salt and rub all over, massaging the salt into the skin. Rinse well under cold running water.
Place the octopus in a large pot with cold, salted water to cover and a mazzetto guarnito. Bring to a boil, reduce the heat, and poach for 1 hour. Add the vinegar and lemon quarter and continue cooking until the octopus is tender (cut off a little piece of a tentacle to taste), 1½ to 2 hours.
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