Everyone loves octopus but hardly anyone dares to prepare it, unfortunately. We are now changing that. With this recipe, we nonchalantly dispel the biggest concerns - it could become tough and rubbery. Forget all the well-intentioned tips, such as adding cork to the cooking or beating the poor pulpo with all kinds of percussion instruments before cooking. The guy is already no longer alive. The only way to make it soft and tender is to cook it properly. How depends on the final method of preparation. If we are preparing a salad from it, we let the pulpo steep rather than simmer over a very low heat and then cool it in the flavoursome cooking stock. And remove the slimy skin from the underside while it is still warm. If, on the other hand, we grill it afterwards, the cooking water can bubble properly and after cooking we cool it quickly in ice water and ideally leave it to cool overnight in a plastic bag in the fridge. We leave the skin on, as it takes over from the fat on the meat when roasting over the hot coals and makes the octopus crispy on the outside and meltingly tender on the inside.