Just found this in a recipe book i was given last week. Havent tried it but will one day. This is pretty much straight from the book but a googlesearch of the name would bring up other recipes most likely.
Pulpo a la feria ( fairground octopus )
1 octopus about 750g
1 onion peeled
4 bay leaves
1/2 teaspoon paprika
a good pinch of cayenne pepper
50 good olive oil
1/2 - 1 teaspoon sea salt flakes
You will need to start the preparation for this dish well in advance. Seal the octopus in a plastic bag and leave it in the freezer for two weeks to help tenderize it. Then transfer it to the fridge the day before you wan to cook it to allow it to thaw gently for 24 hours.
Next day clean ( gut and remove beak ) the octopus if its not already cleaned and give it a good wash inside and out.
Simmer the octopus for at least 1 hour in plenty of water with the onion and bay leaves. Test after 30 mins and cook for a further 30 mins if it is still a bit tough. dont cook any longer than that though as it looses its fresh taste with long cooking. ( That didnt really make sense to me. Do you cook it for an hour then another 30mins then another 30 so in total 2 hours ? got me stuffed but that is what is in the book )
Take the octopus out of the water and drain. Put it on a board , cut off the tentacles and thinly slice each one on the diagonal. Cut the body into similar sized pieces, place them on plate or plates and sprinkle with the paprika and cayenne. Heat the olive oil in a small pan until it is sizzles. Drizzle it over the octopus and then finally sprinkle with the sea salt. Serve with plenty of crusty bread. The book also says to serve on pine boards as the hot oil bring out a pine flavour in the octopus.