I would blanch them, then marinate them in olive oil with chopped garlic and oregano. I would keep them in the fridge, then use them for a few days to top salads and pastas. So when I came across a package of octopus salad at WholeFoods, I swooped it up and made an octopus and orzo salad.
Cook orzo according to package, drain, and toss with olive oil. Mix in raw, grated carrots, grated cheese, fresh minced oregano, and whole black olives. Season with pink Himalaya salt to taste. Top with octopus salad. Pronto al tavolo!