Everyone loves octopus but hardly anyone dares to prepare it. Unfortunately. We're changing that now. With this recipe, we nonchalantly dispel any concerns that it might turn out tough and rubbery. Forget all the well-intentioned tips, such as adding cork stoppers or beating the poor pulpo with all kinds of percussion instruments before cooking. The guy is no longer alive. Only proper cooking will make it soft and tender.

How this is done depends on the final method of preparation. If we turn it into a salad, we let the pulpo steep rather than simmer over a very low heat and leave it to cool in its flavoursome cooking juices. Then, while it is still warm, remove the slimy skin from the underside. If we want to grill the pulpo after cooking, the cooking water can bubble properly. After cooking, cool the octopus quickly with ice water and leave it to cool overnight in a plastic bag in the fridge. Its skin stays on. When roasting over the hot embers, it takes over the role of the fat in the meat, making the octopus crispy on the outside and meltingly tender on the inside.