2. Octopus tapas
2. Octopus tapas (Image 2 of 16)
With her eight-legged haul finally in the bag it's time for Tommi to pick up some tips from the locals on the best way to cook it.
Octopi are traditionally cooked in copper cauldrons with plain boiling water but Tommi decides to spice things up with some classic stock ingredients and a fennel mayonnaise.
The local jury is out on Tommi's unusual additions but after chopping the octopus and dressing it with olive oil and pimienton she finds a host of locals who are happy to try it.
Now for a boozy salad
Join Tommi and Guy as they cook their way across Spain
Bring a taste of Spain into your home with these tantalising tapas recipes
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