Place the octopus in a stockpot with enough boiling water to completely cover it. Reduce the burner temperature to medium. Cook the octopus by maintaining a water level higher than the meat so it remains completely submerged. Add more water when needed as it evaporates. Sprinkle any spices or seasonings from your recipe.

Test for tenderness periodically by spearing a fork through the thickest part of a tentacle. When the meat is fully cooked, the fork will easily pierce through the meat. Boiling time could easily last 1 hour, depending on the size of the octopus.

Remove the octopus from the hot water and transfer it to a colander. Rinse the octopus under cold running water. Wipe away the slimy outer tissue of the tentacles.

Chop the octopus into bite size pieces.