Mr Psomas, who has cooked octopus for 40 years - it is a Greek delicacy - said he had never before seen one with an extra leg and counted them three times in disbelief.

Legs of 1 Large Octopus (approx 1kg), cleaned and prepared 8 Lemons 250ml plain yoghurt 2 tsp coriander seeds 2tsp ground cumin seeds 1tsp turmeric 1 tsp all spice mix 2tsp sugar ...

Few things compare to perfectly cooked octopus. It has an incredibly tender and silky texture, and pairs well with so many different flavor profiles. Despite this, it can be extremely intimidating ...

Cover tightly with a lid or aluminum foil; cook for 1 to 11/2 hours, depending on the size of the octopus, until it is fork tender. Heat a cast-iron grill pan over high heat.

Psomas says he's cooked octopus for 40 years -- it's a Greek delicacy -- and has never seen one with an extra leg. He says he counted the legs three times in disbelief.

Main Ingredients (Serves 2) 1 leg of octopus (150 grams) boiled, 1 potato, 50 ml boiling liquid of octopus, 30 ml olive oil 1. Rub and rinse off stickiness on surface of fresh octopus.

The octopus legs are cut and weighed before being frozen to preserve flavour and texture. They are then stored for a month before being cooked in their own juices and vacuum-packed to arrive in the UK ...