Makes: 6 servings
5 cloves garlic, crushed
2 octopus, each about 1¼ pounds
1 bay leaf
1 small green pepper
½ tsp cumin seeds
1/4 cup olive oil
salt
chopped parsley (optional)
1. Cut out eyes, mouth and remove ink sack and bone. Slice off points in the tentacles. With tenderizing hammer, tenderize octopus on cutting board.
2. Wash octopus until white. Place in covered baking pan. Season with oil, bay leaf and cumin seeds.
3. Cover dish and cook over low heat for 2 hours.
4. When cooked (tender), drain off liquids and remove bay leaf.
5. Season with oil, salt, green pepper, garnish with parsley (optional) and serve.
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