‘Scaring’ the octopus: stick the octopus in boiling water and remove three consecutive times, to soften the flesh, curl the ends of the legs and contract the skin, preventing the octopus from peeling during cooking.
Cooking time: 20 minutes in a covered pot over medium heat. Check for doneness by pricking the thickest part of the tentacle with a skewer.
Resting time in the cooking water: 10–20 minutes, depending on the size of the octopus.
Optional: keep the cooking water to use as broth for other dishes (can be frozen).