1. -Get your pot hot and add lemon, once brown add onion and garlic, lower heat as to not burn garlic. Add the spices and salt.
2. -Deglaze with white wine and reduce by half. Add stock and allow to come to a full boil. Wash the penny with dish soap and drop it in. Traditionally octopus was made it copper pots, the chemical reaction gives the octopus a beautiful red color when seared.
3. -Add the octopus, lower heat to a simmer, cover and cook low for 1 ½ hours.

Aioli

1. -In a food processor add garlic and salt, pulsing to a paste.
2. -Add pepper, lemon juice and yolk, buzz till light and frothy.
3. -Add oil in a very slow steady stream, 1 teaspoon at a time to insure emulsification.
4. -Adjust seasoning with salt and more lemon.