Octopus

fresh octopus (about 3 1/3 lbs) or two smaller ones (about 1 3/4 lbs each) (see 'Secrets' [1]) • large potatoes • extra virgin olive oil (5 tablespoons) • salt (2-3 teaspoons) • generous pinches of pepper • rosemary (leaves from 4-5 fresh sprigs) • marjoram (leaves from 3-4 fresh sprigs) • white wine (2 wine glasses)

octopus • elbow macaroni • onions, finely chopped • tomatoes, finely chopped or equivalent juice (1 can of juice) • parsley, finely chopped • dry white wine • olive oil • bay leaves • salt, pepper

medium octopus • vinegar • bay leaves • oil • oregano

octopus tentacles, frozen • onion, finely chopped • garlic, finely chopped • large tomato, grated • heaping tablespoon tomato paste • wine glass red wine • wine glass olive oil • allspice berries • bay leaves • Salt • Pepper • Ground cinnamon •

frozen octopus • orzo, any size you prefer • onions • garlic • cinnamon • clove • little black pepper • little paprika (optional) • Salt (to taste) • bay leaf • wine • Olive oil •

octopus (about 1 pound) • medium onion, finely chopped • small cinnamon stick • tomato paste • glass olive oil • Salt, pepper • ditalini pasta

octopus, about 2.2 pounds, frozen • vinegar (about 220 ml) • olive oil • black pepper

octopus, about 4 1/2 pounds • white vinegar • peppercorns • bay leaves

octopus, about 3 1/3 pounds (1.5 kg) • vinegar • little olive oil • Lemon • Oregano • Salt • And mustard, if you like

octopus, about 3 1/3 pounds (1.5 kg) • white wine • bay leaf • garlic, finely chopped • vinegar • olive oil • parsley, finely chopped • pepper • oregano

octopus (1–1.5 kg) • large yellow onion • olive oil (120 ml) • red wine (120 ml) • ground cinnamon • ground cloves • whole allspice berries • bay leaves • Roma tomatoes • tomato paste • elbow macaroni (500 grams) • Salt and pepper