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These large octopus are caught in the N E Atlantic and packed in Spain or Portugal. Highly prized on the continent. they are known as polpo in Italy, pulpo in Spain and oktapodi in Greece.
Octopus have eight succulent tentacles which are a lot tougher than squid or cuttlefish so need to be tenderised. In some counties they are beaten against rocks, cooked only in copper, or massaged with salt. Usually cooking in simmering water does the trick!