Clean the octopus and carefully
remove the ink sac. Rub with white flour to thoroughly clean the octopus
and wash in running water.
Heat up a deep thick bottom saucepan over high heat.
When the saucepan becomes very hot, using a pair of tongs lower the
octopus into the saucepan. Allow the octopus to contract, lift it out of
the pan and lower again. Do this three to four times. The contraction of
the octopus will break the muscle tissues within and tenderise the
octopus. Add the ground black pepper and ground
cloves. Leave the octopus in the pan and move around occasionally to prevent burning. Cook
for 15 to 20 minutes and allow to simmer until the octopus is thoroughly
cooked to a pink colour and tender, with the juice almost all evaporated. Retain
the remaining juice for later use. Do not overcook. Overcooking will
toughen the octopus.
Drain well, allow to cool and
cut into small bite size pieces.
Mix together lemon juice, oil
and some salt and pepper.
Add parsley if used, onions,
chillies and octopus pieces to mixture. Mix thoroughly.
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