To clean the baby octopus make a small cut in the hood from next to the tentacles to the top of the hood exposing the entrails. Remove the entrails under cold running water and discard
Once the entrails are removed from inside the hood push down the “beak” through the middle of the tentacles and cut away the beak and discard also
Peel and finely slice the onion, garlic and chilli and place the skillet over medium heat on the stovetop. Add a splash of EVOO to the pan and saute´ the onion for 2 minutes until tender, next add the garlic, chilli, chilli flakes and thyme sprigs and cook for a further 2 minutes
Add the cleaned octopus to the pan and saute´ for 2 minutes then add the red wine and bring to the boil over high heat. Reduce the red wine by 3/4 until it is almost evaporated, add the water and return to the boil and once boiled remove from the heat.
Place a sheet of baking paper over the top of the skillet and place the skillet into a pre-heated oven combi setting 150 °C for 1.5 hours
For the remoulade cut the kohl rabi in half and peel the outer skin with a sharp knife, cut fine slices and then cut each slice into matchsticks. Place the kohl rabi into a small mixing bowl and squeeze over the juice of 1/2 a lime and season well. Leave on the bench to cure for 15 minutes.
Chop the parsley and set aside
Once the kohl rabi has softened slightly squeeze out the any liquid that remains in the mixing bowl. Add the mayonnaise and 1/2 of the chopped parsley and mix through. Place into a small tapas bowl and set aside
When the octopus has finished cooking remove the skillet from the oven and add the remaining chopped parsley and stir through, place the octopus into another small tapas bowl and serve with some crusty bread.