In a casserole pan, surround the octopus with the onion, one crushed garlic clove, a tablespoon each of the spices and oregano and plenty of salt and pepper. Top up with chicken or vegetable stock and braise in the oven for around 2 hours or until a knife will easily cut through the octopus.

Towards the end half hour of the cooking time, dice the courgette, toss with olive oil and roast in a dish in the oven alongside the octopus.

In the meantime, make the patatas bravas. Cut the potatoes into bite sized chunks, and fry on a medium heat in a good glug of olive oil until soft and starting to brown- this will take around 10 minutes. Stir in the rest of the crushed garlic and fry for one minute. Add two tablespoons of tomato purée, a tablespoon each of the three spices and 100ml of white wine. Simmer for a few minutes until the liquid has been absorbed and take off the heat .

When the octopus is done, put a griddle pan on a high heat or heat the grill to high. Cut the octopus up into desired portions, toss with a little olive oil and chopped parsley. Fry or grill until crisp.

For the parsley oil, very finely chop fresh parsley and mix with a tablespoon of olive oil.