1.   Blend the harissa with the reserved cooking liquid.

2.   Add the reserved liquid from the peppers, along with the chicken stock and thyme.

3.   Add dried mushrooms, reserved liquid and cream.

4.   Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits.

5.   Add reserved mushroom liquid to wok and stir a few times to mix.

6.   Add the pepper flakes, oregano, thyme, bay leaves, olives, red wine vinegar, balsamic vinegar, capers, lemon and the reserved cooking liquid.

7.   Add enough of the reserved cooking liquid to reach the consistency of mashed potatoes.

8.   Add pasta to octopus mixture, with half the reserved liquid.

9.   Add reserved cooking liquid along with milk, half-and-half, salt and pepper.

10.   Add the reserved cranberry liquid, the chicken, lemon juice and pepper.