1 1/2 lbs cleaned whole baby octopuses 1 small onion, quartered 1 celery stalk, cut into 2-inch pieces 5-6 garlic cloves Juice of 1 lemon Vinaigrette: 2 tsp Pernod 1/3 cup tarragon, sherry, or tomato v vinegar 1 small garlic clove, minced 1 shallot, minced 1/3 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1 ripe tomato, cored, halved through the equator, and cut into wedges 1 fennel bulb, halved lengthwise and thinly sliced crosswise on a mandolin ¼ cup loosely packed fresh flat-leaf parsley leaves Leaves from 2 sprigs tarragon Put the octopuses in a large saucepan and add the onion, celery, garlic, lemon juice, and water to cover by 2 inches. Bring to a boil over high heat, decrease the heat to maintain a simmer, partially cover, and cook for 45 minutes, or until the octopuses are tender (bite into a tentacle to test). Drain the octopuses, discarding the liquid, and halve lengthwise. Remove and discard the beak and any head matter from each octopus. Spread the octopuses on a rimmed baking sheet or shallow dish. To make the vinaigrette, in a small bowl, whisk together the Pernod, vinegar, garlic, shallot, olive oil, and salt and pepper to taste. Pour the vinaigrette over the octopuses, cover loosely, and refrigerate for at least 1 hour or up to 6 hours. To serve, using a slotted spoon, transfer the marinated octopuses to a bowl, add the tomato, fennel, parsley, and tarragon, and toss to mix. Discard the marinade. Season with salt & pepper. Recipe courtesy "Pintxos: Small Plates in the Basque Tradition," written by Gerald Hirigoyen with Lisa Weiss, published by Ten Speed Press, 2009, and used with permission.