Mediterranean Octopus in Red Wine

Instructions:

1. Clean the octopus by removing the beak and internal parts. Rinse under cold water and pat dry.
2. In a large pot, combine the red wine, whole garlic cloves, thyme sprigs, bay leaf, and black peppercorns. Add the octopus and bring the liquid to a simmer over medium heat. Reduce to the lowest setting and let cook for about 1 hour, or until the octopus is tender.
3. Remove the octopus from the pot and let it cool. Chop into small bite-sized pieces.
4. In a large pan, heat the olive oil over medium heat. Add the chopped octopus and sauté for about 5--10 minutes, until it starts to get crispy.
5. Season with sea salt to taste. Serve immediately with a sprinkling of fresh thyme on top.