Method

1. 1 Start cleaning your octopus. Cut those eyes out with a pair of scissors, flip the head inside out and pull all the innards and discard. Remove the beak .
2. 2 In a large pot of salted boiling water. Dip in and out, 3/4 times each octopus in order to curl up those tasty tentacles. Set aside until all have been dipped Submerge the octopus in the cooking water. Bring back to full boil, before lowering down the heat to simmer . Cook for 5 minutes ONLY ( the octopus will oook again with the rice) .
3. 3 Pick out the octopus and allow to cool before cutting up in chunks. No harm to reserve a couple of whole octopus for your plate presentation.
4. 4 RESERVE the Octopus cooking water, this is the stock for your Paella.
5. 5 In a wide frying pan, add the olive oil and saute the garlic for a few minutes. As the Garlic start coloring, add the rice and stir well to make sure all the grains are coated in oil. Cook for a few minutes without crisping the rice.
6. 6 In a small bowl dilute a cup of your stock with the ink and mix well. Spread this ink solution all over the rice , and follow with a few generous laddles of octopus stock. The liquid should be 1 cm over the rice
7. 7 Add the octopus pieces and stir within the rice. If you kept a few whole octopus place them tentacles down in the rice
8. 8 Add your Pepper slices, cherry tomatoes . Anything providing a contrast to the darkness of this dish. ( Frozen peas are great )
9. 9 Allow to cook at medium heat, ( shaken not stirred ) adding more stock whenever the rice start drying out.
10. 10 Taste, and test . Only you can decide when the rice is ready. Serve and enjoy
11. 11 TIP : Always cook a few extra portions. You want to bring some of this for your work lunch the next day... Your colleagues might give you a strange look , but who really cares when this dish is even more tasty once reheated the following day ...