b'Stove-Top Braised OctopusJASON WILSONServes 64 pounds fresh octopus (or frozen, defrosted)W cup Pompeian Extra Virgin Olive Oil1 stalk celery, sliced W inch thick, in half-rings 5 cloves garlic, peeled and smashed (not chopped)W cup onions, rough-choppedV bunch Italian parsley, rough-chopped1 tablespoon chili flakes2 bay leaves1 teaspoon pimenton (smoked paprika)1 teaspoon fennel seeds2 tablespoons kosher saltWrap the octopus in cheesecloth or a kitchen towel and pound it with a carpaccio mallet or a hammer for 5 minutes to start the tenderizing process. Unwrap the octopus from the cheesecloth and place it in a large bowl. Allow cold water to slowly run over the bowl and octopus for 10 minutes, rinsing the octopus. Then remove the octopus from the water and refrigerate.In a large sauce- or stockpot, simmer the olive oil, celery, garlic and onions until fragrant, roughly 8 minutes on medium-high heat. Add the octopus and simmer for 10 minutes. Add the remaining ingredients (except kosher salt) and cover; simmer for 1V hours on low heat. Allow the octopus to cool in the liquid for 30 minutes. Add the kosher salt while its cooling.Slice thinly to serve in a salad or with marinated antipasti, or saut to serve the tentacles with Cauliflower Tabouleh. (See recipe on page 210.)CHEF STELLINOS SUGGESTED WINE PAIRING:CaMontini Pinot Grigio 209'