• Rinse the octopuses. Cut out the eyes, beak, and the ink sacs, which you may wish to freeze for some other use.

1.  Heat a deep non-stick saucepan over high heat and thrown in the octopuses, cover, and reduce the heat. They will start to exude liquid.

2.  Add the bay leaves and peppercorns and continue to simmer until the liquid has been reabsorbed and the meat is tender.

3.  By now they will have acquired an appetizing reddish-brown color, and a mouth-watering aroma will have permeated the house.

4.  Add a little olive oil, simmer over the lowest possible heat for 3 minutes, cut into bite sized pieces and serve. This dish is also good the next day at room temperature.