I just boil the okky till its cooked through, pull the skin and suckers off ( hard massage gets it off) then cut into 1cm pieces. then i boil some olive oil and white wine vinegar then once it starts bubblying i put in bay leaves, salt, pepper and garlic, then put all the pieces in a jar then top with olive oil to make like a lid on top, put in fridge till for like 4 days and the olive oil will make like a thick paste at the top. then when ever you want to eat just put on a table for like an hour for that to melt, and then u can eat like that or put on a hot pan to seer. 

All seasoning to taste, i really like lots of white wine vinegar

 I was something on tele about freezing them first which apparantly tenderizes them.

 Hi Dan,

I use this one, but replace the white wine with a cheap rose and 60ml red wine vinegar. I also chuck some thyme in as well. Freeze them for a week first, it breaks down the cells and makes them heaps more tender.

http://www.sbs.com.au/food/recipes/pickled-octopus

Them ( throw on pavers) 50/50 white malt vinigar to water. Boil hard for hour. Turn off let them sit for hour in boil mix. While waiting make your pickle jars up. What I use spicey malt vin or white malt vin once again 50/50. Fat free French dressing , salt and pepper garlic. Also I like to add chillie and Cajun spice. Taste your mix if happy gently lift Occo out of pot . It will fall to bits. I have water on tap gentle flow. Inbetween fingers I gently run occy legs down to remove suckers and skin. Then you can use bread and butter knife to cut into bite size chunks and put in jars. Comes out real tender and can be eaten instantly. Italians like to freeze to make muscles break down ( I like fresh) paver idea. If done this way you can also batter legs and drop in deep fryer once you have removed skin and suckers. That it real nice. Crispy on outside tender on inside. Done it this way for over 30 years never fails. Good luck

 Similar to LJ but instead of bashing on pavers I use a heavy wood mallet. First bash and they will contract and tense up. Then a second bash and they will relax to tender. Second, wash them in brine several times before cooking get all the slime off. Third, I only simmer not boil but for 2 hours or so. Different ways to skin a cat that's all.

confirm that little Johnny recipe is the best !!!!!!! 

Remove it from the vinegar for a couple of days and place it in good quality olive oil, the reason being is that it continues to cook in vinegar and stays solid in the oil. That is why the bought stuff from Freo Octopus is in oil not vinegar