- Rinse Fremantle Octopus under cold running water.
- Place a medium pot of salted water over high heat and bring it to a boil. Prepare an ice bath in a medium size container.
- Once your pot comes to a rapid boil, gently lower the octopus into boiling water. Wait for the pot to reach boiling point again and blanch the octopus for 30 more seconds.
- Remove the octopus from the pot and shock it in ice bath, for about a minute. At this point your water should be boiling again. Return the octopus to the pot and repeat this process for a total of 3 times.
- The 4th time gently lower the octopus into the boiling water and reduce the heat to a medium-low. The water should come down to a soft simmer. Cover the pot with a lid.
- Cook the octopus for 25 to 35 minutes. To see if cooked, pierce the thickest part of the octopus with the help of a sharp paring knife or a toothpick. It should go through without much resistance.
- Remove the octopus from the pot and let it cool down to room temperature.
- For salsa verde, combine pine nuts, basil, parsley, green chili, garlic, parmesan, olive oil and lemon juice in a blender. Blend until smooth.
- To serve, plate the Fremantle Octopus on a chilled large plate. Garnish it with generous amount of aioli, salsa verde, and pine nuts.
