For this recipe I used 2 small pots and a large frying pan. Start with the octopus first as this takes the longest to cook. I boiled the octopus with red wine vinegar to tenderize it but choose whichever octopus tenderizing method you like most. Kalamata olives have a strong taste so make sure you like them before adding them to this dish. Go easy on the lemon. Squeeze a little, stir, taste, and then add more according to your liking. I didn't add extra salt because the chicken broth was salty enough. Hope these notes were helpful.