1. Place a pot over medium-high heat and add the octopus, water, peppercorns, bay leaves, and cinnamon stick. Cook for about 35–40 minutes.
2. Once the octopus is tender and cooked, remove it from the pot and let it cool. Cut the tentacles into small pieces, drizzle with olive oil, and lightly torch them until they turn golden brown.
3. For the sauce, combine water, vinegar, sugar, and saffron in a pot. Heat over medium heat until the sugar dissolves, without letting the mixture boil. Remove from heat and let it cool. Add the chopped chives and stir.
4. Chop the cherry tomatoes and parsley. Serve together with the octopus, drizzling the sauce on top.

Kali Orexi! 

*This recipe item is not found in foodhaus shop