Octopus skewers

The octopus in this recipe is cooked twice, but it is very easy.
This method is excellent because the octopus cooks in the liquid it releases, without added water, keeping all its flavour concentrated. The taste will surprise you.
Ingredients
1 large octopus; mine weighs 1600 g
1 carrot
1 celery stick
Half an onion
2 pieces lemon
1 piece ginger
2 or 3 chillies
1 garlic clove
4 or 5 peppercorns
Sage, rosemary, thyme and bay
Extra virgin olive oil
Salt and pepper
I remove the octopus’s eye by inserting a small knife and applying gentle pressure.

I wash the octopus thoroughly under running water, put it in a deep-sided pan and add the chopped vegetables and all the herbs and flavourings. I do not add salt, only a drizzle of oil.

I cover with a lid and cook for 1 hour, or 40 minutes if smaller, without uncovering it. I lower the heat to the minimum, keeping the steam inside.

After cooking, I remove the lid and test it by piercing it; it should be tender.
You will see that it has released a lot of liquid.

I drain it, put it on a chopping board and remove the fattier, darker parts. I leave the suckers on, but you can remove them with kitchen paper if you wish; they come off easily.

I separate the tentacles with a knife and divide the head into several pieces.

I curl each tentacle around itself with a piece of the head in the centre and secure it with a wooden skewer. If possible, attach a lemon leaf underneath to give the octopus a distinctive aroma. I brush with a drizzle of oil.

I heat a grill, add the skewers and grill on both sides for a few minutes.
When ready, I add a little salt, pepper and another drizzle of oil, then arrange on a serving plate with lemon wedges.

I served the octopus with diced potatoes, parboiled and sautéed with a little oil, butter and sage.
They are also good simply boiled.