Once again, using the techniques from Harold McGee and Jesse Schenker, and three octopus legs from New Deal Fish Market in Cambridge, I was able to enjoy two terrific meals with my favorite mollusk. Best of all, it required minimal labor to make it happen.

Here’s the formula:

McGee

In this instance cook in dry pot for 3.5 hours.

Schenker

• Buy the octopus on Wednesday. Wash, blanch the tentacles, cook in an empty pot for 3.5 hours at 200° F
• Wednesday evening, mix the marinade, drain and cool the octopus legs, place legs in marinade in fridge
• Thursday, remove half the legs from the marinade, cut in 3/4-inch pieces, add olive oil, Pimenton, salt, and enjoy Pulpo alla Gallega for lunch
• Friday, remove the rest of the legs from bowl, grill until charred on both sides. serve with cannellini beans, chopped Italian parsley, olive oil, and lemon juice.