Octopus (food)

Humans of many cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography

Octopuses are sometimes eaten live, a practice that is controversial due to scientific evidence that octopuses experience pain.

Octopus is a typical dish in Galicia, Spain, they prepare it in a variety of ways, however, one of the most common ways to prepare it is what they call "á feira", in this case, they cook the octopus, cut it and add salt, olive oil and some spicy paprika, in some cases, octopus may be accompanied with some cooked potatoes.

Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki and akashiyaki.

Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with small strips of laver and shavings of dried bonito.

In Korea, some small species are sometimes eaten alive as a novelty food. A live octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming.

Nakji bokkeum is another popular dish in Korea. It's a type of stir-fried food made with chopped octopus.

Miruhulee boava is a Maldivian delicacy made of octopus tentacles braised in curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil.

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Wikipedia