Pour over cooked octopus and let stand for at least three hours or preferably overnight. Heat barbecue or char grill till very hot and quickly sear the octopus until crispy.

Chargrill the octopus over a high heat for 5 minutes or until it gets good colour and char marks. You want that nice barbecue flavour. Cut the octopus into bite-size pieces. Add it to the pesto ...

Let it marinate for at least 30 minutes at room temperature, or even better, cover it and pop it in the fridge for a few hours. Trust me, the longer you let it sit, the more those flavors will infuse.

Wash the octopus tentacles under cold water, place them in a non-stick roasting tin, cover the tin with a layer of baking paper and then foil, and secure the edges around the roasting tin to seal ...

Place octopus on a flat tray, ensuring tentacles are resting flat. Place another flat tray on top, pressing to flatten, then wrap tightly in plastic wrap. Weigh down with food cans and refrigerate ...

Casa Rubia’s Grilled Octopus. Photo by Lauryn Bodden ... gets a nice, crusty, sweet char on the meat and then slices the steak with an olive tapenade and more pickled blackberries.

When ready to eat, preheat a chargrill or barbecue hot plate to high. Grill the octopus until golden on all sides. Remember that it is already cooked, so you just want to colour the meat.