I'm feeling pretty confident now in my ability to cook baby octopus in soups, stews and sauces. The key for insuring the octopus is tender is to start with the slow simmer in water/vinegar bath. I prefer octopus over calamari in these braised dishes because of it's stronger and meatier texture. For my latest dish, I started with an old standby recipe for a Thai Red Curry Sauce. I substituted green curry paste for the red and added some minced lemongrass for more punch in flavor. The curry