I am optimistic about you locating some octopus; try your local fishmonger or the frozen section. Here is the preparation: boil in water with aromatics, such as garlic, thyme, bay leaves, orange peel, etc. Do not overcook–here is where experience comes in for the most tender tentacles. You can test by piercing, but it helps to have an idea how they should feel; they should not be rubbery at all. I think the only way to learn this is through trial and error… Mon petit ami made a terrine with these octopi, so he cut off the tentacles and lined them up in a loaf pan mold. Then he made a gel with some of the stock (three leaves of gelatin to 250 grams of liquid). This gel was poured over the tentacles in the mold, which went into the refrigerator to chill. To serve, he sliced across the tentacles. This one will have your guests reaching for more!