I love the real polpo, but often they are far too big for 2p although they shrink incredibly. Ask to cut the big ones ( approximately 2 kilo) in 2 equal pieces and store them in the freezer. It’s really important to boil the octopus long enough ( the process of freezing will help to soften the meat).
Boil the octopus until really tender in water seasoned with some bay leaves, a drizzle of olive oil and a leftover of white wine ( not mandatory). Drain and store in the fridge.
Use the kitchen robot to slice 1 fennel, 1 green apple and 500 grams of courgettes. Mix in a large bowl. For the dressing mix 150 grams of low fat Greek yogurt, the juice of 1/2 lime, 1/2 teaspoon of sharp Dijon mustard, 1 chopped chili, 4 chopped anchovies filets with some salted oil, a bunch of chopped mint leaves, pepper and some extra salt if needed. Mix with the vegetables. Store in the fridge.
Heat the ovengrill at 240 °. Put the polpo in an oven dish. Add 4 chopped garlic cloves, 2 table spoons of olive oil, pepper and salt. Mix. Bake the polpo in the oven for 15 minutes. Turn halfway.
Thanks, Donna Hay, for the fabulous salad idea.