Despite the freezing temperatures in Berlin I was in the mood for a summer dish. BTW I let the little octopus cook in its own juice with a good amount of olive oil on very low heat AND not in water. A method from Giorgio Locatelli in London. I should also mention that afterwards you could use the cooking juice for a soup or a sauce.
http://www.wineberserkers.com/content/?p=3090
ENJOY
Martin
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}