When we were first shown Pulpa (octopus) and asked if we wanted to buy it, we, with eyes wide, shook our head and ran the other way. While we both love octopus we had no idea how to cook it. Since then we have remedied our ignorance and have fallen in love with this recipe. Both of us feel that this is the best octopus we have ever had in our lives. The greeks traditionally drink ouzo with their octopus which is why we think an anise-like herb is essential to this recipe. We say anise-like because we have no idea what the herb is we have been using.

Fresh octopus has really cool skin, it is very colorful and swirls when you touch it. Really spooky. If the octopus isn't cleaned, which ours aren't, cut off the head and scoop all the nastiness out, also remove the beak. You can turn the head inside out to help clean. Some people just throw out the head and keep the tenticles which makes cleaning much easier but you lose a bit of meat.

In a pot of boiling water submerge the octopus for about 3 seconds and remove. Do this three more times. The tenticles should curl up and the skin change color. Put the octopus in the pot of boiling water for about a half hour, longer if your octopus is bigger. Traditionally you are supposed to have a cork in the water, but we don't know why and neither does anyone else. When the octopus is done, it will be noticably more tender, remove into the marinade and let sit overnight. Octopus is amazingly absorbant and your marinade best be good we like our tangy, but you could choose spicy. The octopus will have lost about half its size.

Start the grill. When it is warm, grill the peppers until they start getting a little black. Remove and replace with the octopus. While the octopus is cooking cut up the peppers rather small and make the salad. In a large flat bowl put the chickpeas and swiss chard on the bottom followed by the onions and herbs. Next add the grilled peppers. When the octopus is done, the tenicle ends will be a little crispy, chopped it up and add it to the salad. The olive oil lime dressing is poured on top and the salad should be tossed at the table. This dish will serve 4-6 people as an appetizer, or stuff 2 as an entree.