Octopus is like squid: cook it super fast or let it simmer for hours; anything in between gives it an off-putting rubbery texture. I love octopus for its versatility. It works in salads, stews, or on its own as a snacky something-to-share with a glass of wine. In this recipe, the garlic and rosemary topping makes an amazing, aromatic garnish, while the paprika adds pepperiness and colour.
