Tostadas of Octopus in Escabeche - Rick Bayless

Ingredients

• Salt
• 2 medium carrots, peeled and cut into ½ inch pieces
• 1 medium onion, sliced
• 2-3 güero chiles (aka hot or mild banana peppers), stemmed, seeded, and cut into ¼ inch strips
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• A scant 1/4 teaspoon ground allspice
• 1/4 teaspoon fresh black pepper
• 3 bay leaves
• 1 3/4 inch stick Mexican Canela
• 1 cup chicken stock
• 3 tablespoons apple cider vinegar
• 4 pounds tenderized baby octopus, head removed and tentacles trimmed 1/2-inch from the bottom
• Olive oil
• A few sprigs parsley leaves for garnish
• Store-bought tostadas for serving