An Italian seafood salad or insalata di mare made with squid, prawns and octopus. The secret is to marinade the seafood in olive oil, lemon juice, vinegar and salt for 2 hours before adding the vegetables.
In many Italian recipes you'll find that a wine cork is added to the boiling water when cooking octopus. This choice is not 100% supported by cooking science. It is true that the tannin present in the wine cork should help soften up the octopus; however, the quantity of tannin will likely will be so minimal, I would not be 100% sure it works for real!