Small baby octopus - about 5cm long - aren't easy to find fresh. You'll probably have to buy frozen ones. Don't try substituting large octopus for this dish - it's too tough. If you can't find ...

Chef Mark Dronjak, who teaches classes at the market's seafood school, says tenderising is the key to preparing octopus and to do that he recommends boiling the whole cleaned tentacles and head ...

Mix well and then set aside. Heat a medium pan of boiling water, add the octopus to the boiling water and blanch for 1½ minutes, then drain. Put the octopus into a bowl of ice-cold water and ...

Bring a large saucepan of water to the boil and place octopus in it to simmer for about 30 - 40 minutes until the meat is tender. Drain, cool and remove any large bits of skin. Cut octopus into ...