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Ingredients

• • One 3-pound octopus (frozen is fine), sac, beak, and eyes removed (have the fishmonger do this)
  • 1 1/2 cups dry white wine
  • 2 small red onions, thinly sliced
  • 2 carrots, thinly sliced
  • 2 celery ribs, thinly sliced
  • 3 garlic cloves, smashed and peeled
  • 1 bay leaf, preferably fresh
  • 1 sprig each fresh Italian parsley, sage, rosemary, and thyme
  • 1 celery heart with tender leaves, base cut off, fibrous strings removed with a vegetable peeler, and thinly sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Maldon or other flaky sea salt

Description

Serious Eats