Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

THE octopus is probably the most intelligent creature of the sea world. There are fantastic stories of them doing daring raids on tanks in aquariums in search of food during the night, and do you remember Paul the octopus that correctly predicted the outcome of eight matches during the 2010 World Cup? (Sadly, he is no longer with us).

Octopuses have three hearts and eight arms, often called tentacles mistakenly.

Strategies to defend themselves against predators include the expulsion of ink, the use of camouflage and threat displays, their ability to jet quickly through the water, and their ability to hide. All octopuses are venomous, but only the blue-ringed octopuses are known to be deadly to humans.

The octopus is a larger cephalopod cousin of the squid, with most of the meat in its eight arms. Octopuses live longer than squid, making them tougher and therefore a bit trickier to prepare. But, cooked well, octopus can be delicious. It is definitely worth giving it a go at home.

Octopus is a great favourite with the Spanish and to tenderise it you need to simmer the octopus for a long time (usually around an hour and a half to two hours).

Octopus with chorizo and potatoes

Bring a large saucepan of salted water to a boil with an onion and bay leaves. Using tongs carefully dip the octopus into the boiling water three times and then leave it in the water. Cook the octopus over a moderately low heat until tender (about an hour and a half).

Remove from the heat and let the octopus stand in the water for 10 minutes. Remove the octopus and cut it into 1/2-inch pieces.

Now cook the potatoes until tender, strain place in a bowl and drizzle with a good quality extra virgin olive oil, thyme and salt and pepper.

In a grill pan, cook some sliced chorizo, some halved tomatoes or pasata and a little stock (chicken or fish works well) over moderately high heat until warmed through then transfer to a bowl.

Add the potatoes and octopus to the pan and cook until hot and the potatoes are golden then add to the chorizo, season with salt and pepper and toss. Drizzle with a little more olive oil.