1 kilogram (2 pounds 3 ounces) octopus. 200 grams (7 ounces) waxy potatoes, such as desiree, sebago or nicola. 2 bay leaves. 10 peppercorns. 80 milliliters (2 1/2 fluid ounces/ 1/3 cup) extra ...

Rinse the octopus well under running water. Immerse it in the boiling salted water up to the tentacles, then lift it up and down several times to make it curl (1).

MAKE AHEAD: The octopus can be cooked a day in advance; let cool, then cover and refrigerate until ready to use. Adapted from Psilakis's "How to Roast a Lamb: New Greek Classic Cooking" (Little ...

Place the octopus, wine cork, bay leaves, and salt and pepper in a large pot. Cover generously withwater, and bring to a boil. Reduce the heat, and cook the octopus at a vigorous simmer until ...

Place the octopus in boiling water, reduce the heat and simmer, covered, until tender, about 2 hours for a 2 1/2 - to 3-pound octopus. Boil the potatoes in a separate pot of salted water until ...

For the octopus: 1 teaspoon salt. 1 (4- to 6-pound) tumble-tenderized Galician octopus. 2 tablespoons olive oil. For the salad: 1 pound new potatoes, scrubbed clean, parboiled, quartered ...