Ask your kind fishmonger to clean the head and remove the eyes the octopus.

Place a large deep casserole, non-stick, on low heat, add the octopus and simmer gently for about 50 minutes with the lid on. Don’t add any water, at least at the beginning, but only towards the end a splash or two in case the octopus seem to dry and lose their own juices.

Now for a bit of searing, add the oil, the All-Spice berries, the bay leaves and cook until a nice colour and crust is created, and the octopus is nice and tender, about 5 minutes. Pour the vinegar, stir and toss around until it is absorbed.

Serve, drizzle with some olive oil and sprinkle the dry oregano and parsley.