Once the octopus is bashed (40 times) and tenderised it is ready to cook.  The following seems to be the most popular way to prepare octopus as a mezze.

Ingredients:

• 1 medium sized octopus
• olive oil
• 1/4 cup fresh lemon juice
• 1-2 cloves crushed garlic
• parsley
•  salt and freshly ground pepper

Method:

Cook octopus on a low heat in its own juice (no added water) until it is tender – about 20 minutes.  Run your fingers over the legs and body to remove skin.  It’s not important to remove all of it. Cut out the beak and bits you don’t want to eat.  Cut the tentacles and head into bite sized pieces.  Place in a bowl then add olive oil, lemon juice and garlic while still warm.  Then add parsley, pepper and a little sea salt (if you wish – taste first before adding salt).