1 kilo octopus
1 lemon
1 head garlic
1 ts rosemary
1 ts thyme
1 onion
1/2 bottle dry white wine
1 TBS salt

https://www.youtube.com/watch?v=nNPj2x45PdE&t=427s

1.
Add all the ingredients to the boiling water, squeeze the lemon into the boiling water then add the lemon.

2.
Octopus should be simmered on low and slow 60 to 75 minutes per kilo, sometimes it takes even longer. (DO NOT LET THE WATER TEMP EXCEED 93 degrees Celsius) or boil.

3.
A poke test should be made with a fork where the head meets the tentacles, if it slides in and out easily, your octopus is ready.

4.
Remove the octopus from the heat, cover it, and allow it cool, submerged in the cooking liquids, until it reaches room temperature. It will re-absorb liquid as it cools, resulting in a tender and succulent finished product.

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