For the Octopus: 

1. Fill a large pot with water and place the octopus; bring the water to a simmer. Simmer at 190-200 F
2.  Cook for about 1-2 hours, depending on the size of the octopus. 
3. Test for doneness by piercing with a knife where the head of the octopus meets the legs; if the knife slides easily, the octopus is finished cooking.
4. Once tender, remove from pot. 
5. Cut the prepared, cooked octopus into slices. 

For the Bone Marrow:

1. Preheat oven to 450 degrees 
2. Place bones, cut side up, on a baking sheet
3. Cook until the marrow is tender and has begun to separate from the bone; this should take approximately 15 minutes 

For the Fusilli

• Bring a large pot of water to a boil.
• Add salt to the boiling water.
• Add the pasta to the boiling water.
• Cook the pasta for approximately 8-10 minutes or according to the package instructions until it is al dente.
• Once cooked, drain the Fusilli pasta in a colander.

Fusilli with Wild Octopus and Bone Marrow

1. Add 2 oz olive oil, minced garlic, and octopus to the pan in a second pot and stir for 1 minute. 
2. Then add 4 oz chicken broth, one teaspoon of oyster sauce, ½ teaspoon of salted fish, ½ teaspoon of soy sauce, and 1 oz of minced cilantro; stir the ingredients for two minutes. 
3. Add the cooked bone marrow to Pot 2
4. Add the fully cooked fusilli (or noodles of your choice) from Pot 1 with the ingredients from Pot 2. 
5. Stir and mix until the soup and ingredients are absorbed with the Fusilli (or noodles)
6. Then plate 
7. Add a small amount of cheese when plated, if preferred.