Octopus Escabeche

Ingredients

• 1 octopus (3-4 lb)

• 2 large Spanish onionsor4 large onions

• 1 cup olive oil

• 8 cloves garlic, chopped

• 1bay leaf

• ¼ g saffron (opt.)

• 3 Tbsp smoked paprika

• 1 Tbsp chile pasilla de Oaxaca flakes

• 1 Tbsp cumin

• 1 tsp aniseed

• 1 Tbsp oregano

• 1 tsp cinnamon

• 1 Tbsp black pepper

• ½ cup sherry vinegar or red wine vinegar

• ½ cup sherry or white wine

• Salt to taste

Finishing

• 3 cloves garlic, minced

• ½ cup fresh parsley, chopped

• ¼ cup olive oil