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Ingredients

Whole legs from one 4- to 6-pound octopus, cleaned (see headnote and VARIATION)

Kosher salt

Freshly cracked black pepper

Blended oil (50 percent canola oil, 50 percent extra-virgin olive oil, as needed

6 medium cloves garlic

4 fresh bay leaves (may substitute 4 dried bay leaves)

1/4 teaspoon crushed red pepper flakes

Chickpea Confit (see related recipe)

15 ounces (2 cups) cooked or canned black-eyed peas (if canned, then drain and rinse well)

1/2 small red onion, coarsely chopped (1/2 cup)

8 scallions, green parts only, cut crosswise into thin slices (1 to 1/4 cups)

10 sun-dried tomatoes (not oil-packed), cut into thick strips

Leaves from 2 or 3 sprigs flat-leaf parsley, finely chopped (1 tablespoon)

Fronds from 1 or 2 stems dill, finely chopped (1 tablespoon)

3 tablespoons extra-virgin olive oil

Juice from 1 medium lemon (1 1/2 tablespoons)

Small handful of torn fresh herbs, such as dill, mint and/or flat-leaf parsley, for garnish

Juice from 2 or 3 lemons (1/4 cup)

1 tablespoon Dijon-style mustard

1 tablespoon dried Greek oregano

1/2 teaspoon kosher salt

Generous grind of black pepper

1/2 cup olive oil

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