Michael Abatello from City Cellar in Westbury shows News 12's Lily Stolzberg how make Spanish octopus.

Recipe:
Directions:
-Thaw and wash the octopus for excess brininess that may be in the suction cups.
-Submerge the octopus in the olive oil with the spice blend.
-Cover with aluminum foil and bake at 275 degrees for at least 3 hours.
-Mince chorizo and add olive oil, shallot, lemon zest, and juice to make the vinaigrette.
-Mince white onion and blend with cilantro, lemon, avocado and salt.
-Once octopus is cooked, it can be cooled and stored in the olive oil mixture.