For now, you’ll just have to make do with the recipe I used (adapted from Mark Bittman’s Fish):
1 cleaned, fresh or thawed octopus (1-2 lbs.)
3 garlic cloves, lightly crushed
1/3 cup olive oil
1 onion, chopped
2 tablespoons capers
1/2 cup chopped black olives
1/2 cup red wine
1 (14 oz.) can of diced tomatoes
1 clove minced garlic
2 tablespoons minced fresh parsley (or 1 teaspoon dried Italian seasoning)
1. Put octopus, crushed garlic and bay leaf in a pot with water to cover (N.B., octopus corpses contract into a tight ball when heat is applied, so you may need more water than you think). Bring to a boil, then lower heat and simmer until octopus is tender, about 1 hour. Octopus is done when a thin-bladed knife pierces the flesh easily.
2. Chop octopus into bite-sized chunks and reserve.
3. Put olive oil in skillet. Cook onions over medium heat until softened. Add capers, olives, wine, and tomatoes. Bring to a simmer. Add garlic, parsley, and octopus chunks. Cook another minute or so. Season with salt and pepper to taste, and serve over pasta.