For the Octopus

1. Fill a large pot with water, add the octopus, and bring to a simmer (approximately 190-200°F (88-93°C)).
2. Simmer for 1-2 hours, depending on the size of the octopus.
3. Test for doneness by piercing with a knife where the head meets the legs; if the knife slides easily, it’s finished.
4. Once tender, remove from the pot and cut into slices.

For the Bone Marrow

1. Preheat oven to 450°F (232°C).
2. Place bones, cut side up, on a baking sheet and cook until the marrow is tender and separates from the bone (approximately 15 minutes).

For the Fusilli

1. Bring a large pot of water to a boil.
2. Add salt to the boiling water.
3. Add the pasta and cook for 8-10 minutes, or until al dente.
4. Drain the fusilli in a colander.
5. Add 2 oz olive oil, minced garlic, and octopus to a pan and stir for 1 minute.
6. Add 4 oz chicken broth, 1 teaspoon oyster sauce, ½ teaspoon salted fish, ½ teaspoon soy sauce, and 1 oz minced cilantro; stir for 2 minutes.
7. Add the cooked bone marrow.
8. Add the cooked fusilli and stir until the soup and ingredients are absorbed.
9. Plate and add cheese, if desired.