That's such a cute one I bought on the market, it weighs somewhere around 2 kg, average. There are many rules when cooking octopus. Before it should have been required to recapture, did fishermen on the coast. Now the process has changed: put the octopus in the freezer and after defrosting it, the flesh becomes soft. In this photo he is fresh.

The cooking process also has its own rules: earlier octopus is always cooked in the boilers of wrought copper, now they are also used at fairs, festivals, I managed with the common pot. The octopus has a neutral taste, so aromatizers water spices: cloves, pepper, Bay leaf, add the vegetables. To start cooking you have three times to lower and pull the octopus from kipasa water thus saved his entire skin. In the photo I'm busy dipping the octopus into boiling water.

Finally I left it alone. Cook for 25-30 minutes, leave in the broth for 10 minutes and...

Spread on a dish that's a beauty!

The further fate of the handsome simple and unsophisticated: boil the potatoes in their skins, peeled, cut into slices on the bottom of the dish, cut into top (required kitchen scissors) pieces of octopus tentacles, sprinkled with a mixture of olive oil and ground pepper and served warm to the table. A great appetizer! This form of feeding is also called "Pulpo a la gallego" or octopus Galician (Galicia is the most Western province of Spain, bordering with Portugal).