Method

1. 1 Take your octopus out of the fridge for 1/2 hour to allow back to room temperature. Split those tentacles by slicing them full length (if your knifes are sharp enough) or chop them up at an angle to make each pieces look longer…
2. 2 Slice the Onion, bash a couple of garlic cloves, Half the Cherry tomatoes,  Chop the parsley leaves.
3. 3 In a very hot frying pan @ full heat. Start with a generous drizzle of olive oil and sweat the onions for a couple of minutes.  Add the octopus, cook for another few minutes before adding on tomatoes, garlic, paprika, herbs & seasoning --- Easy on the salt your cooked octopus is already seasoned as it was cooked in sea water.
4. 4 Once the tomatoes start softening, add a generous dash of Sherry, Vermouth, White wine or a small splash of water.
5. 5 Reduce and shake & stir for 30 seconds to deglaze all the deliciousness from the bottom of the pan.
6. 6 Plate up, add extra parsley and dusting of Paprika to please the eye. Enjoy