Wondering how to really tenderize my cooked octopus I got from the fish martket. My goal is to make a braised version of Galician style octopus. (Octopus, olive oil, potatoes and paprika) This version is in bite-size chunks served as tapas, both times I've had it, it's been served in Spanish latas or cazuelas. I've tried to make it twice and although the flavor is where I want it, the octopus is rubbery! Both times I braised the octopus, potatoes and olive oil together...