Im going to have a shot at this as a Catalan/Galacian inspired braise with chorizo. Poach some biggish O's in red wine a bits then smoke over some apple in the MES.Then back to the pot with smoked tomato's ,chorizo onion,bell pepper,bay leaf poaching liquid,garlic,gbp,black olives & anything else that gets within range. Will kick it off in a couple days. No O'pus at my local, will have to go to big market on friday. Ive seen people on this site eat snapping turtle so just think of Octopus as a sea chicken with 8 drumsticks.