galician way but decided instead to make a terrine that either way if it fell apart or had leftovers I could still make into escabeche.
I set a pot of water to boil, with no salt (it's supposed to make the octopus more chewy) a couple of bay leaves, peppercorns, and a penny (traditionaly octopus is cooked in a copper pot which gives it a darker color.)
I then dunked the octopus into the water 3 times letting the water come back to a boil after each dunk.
We shot a bit of a ponderous video of the whole process
As you can see we cooked potato in the same water after the octopus was done. The octopus was seasoned and placed in the terrine with plastic wrap, and unmolded the next day.
My son says it looks like a fossil. We served up the potato with pimenton
and served it all up
Served with some olive oil and some sea salt on the side. Turned out very tasty and makes a cool presentation.