Musky octopus or moscardini in Italian are often cheaper than the traditional calamari and really tasty. They are not difficult to clean, but it’s a smelly mess in your rubbish bin, so I prefer to buy them ‘cleaned’ and prepare the same day.
Marinate the octopus with lemon zeste, garlic, olive oil, pepper and salt.
For an alternative mayonnaise, mix 1 egg, 1 table spoon of mustard, the juice of 1 lemon, 100 ml of light soy sauce (all room temperature), a handful of fresh basil,pepper and a pinch of salt with some olive oil until you obtain a thick dressing. Store in the fridge.
Put some potato wedges on baking paper with a drizzle of olive oil and bake in the oven at 200° (for approx 30 mins).
Put 4 chopped garlic cloves and 250 grams of mushrooms in a oven dish with olive oil. Bake in the oven.
Raise the oven temperature up to 250°. Put the octopus and marinade on baking paper and bake at the highest position for approx 10-15 mins. Stir halfway.
Put everything together to serve. Add fresh basil, some salad and the fresh basil sauce.