Octopus with Tzatziki and Curry Taralli

In a large pot, place onion, carrot, bay leaf, and juniper berries, cover with plenty of water, and bring to a boil.

Dip the octopus quickly three times to curl the tentacles and leave it in the water to start cooking.

When it starts to simmer, cover with a lid and cook on low heat for 30 minutes.

Turn off the heat and let the octopus cool in its water.

Grate the peeled cucumbers and place them in a colander, salt them, and let them sit for 15 minutes to drain excess water.

Squeeze and dry the cucumbers well.

In a bowl, combine chopped garlic, chopped dill, Greek yogurt, the cucumbers, 1 tablespoon of white vinegar, salt, and 1 tablespoon of oil, then mix well.

Roughly chop the taralli.

In a pan, heat a thread of oil and sauté the taralli quickly, adding 2 tablespoons of curry powder.

Cut the octopus into 1cm pieces and season with salt and oil.

Place the tzatziki sauce in the center of the plate, add the octopus and plenty of curry taralli.

Finish with a spoonful of extra virgin olive oil and serve.

The tzatziki sauce can be prepared a few hours in advance.