Octopus Salad

Ingredients

• 1.2 kg octopus, cleaned
• 400 g waxy potatoes
• 2 pieces celery stalks, sliced
• 0.5 pieces red onion, thinly sliced
• 80 g black olives
• 4 tbsp lemon juice
• 6 tbsp extra virgin olive oil
• 30 g flat-leaf parsley
• 1 pieces garlic clove, crushed
• 2 pieces bay leaves
• 1 pieces wine cork

Steps

1. 1
   Bring a large pot of water to the boil with the bay leaves. Add no salt — salt toughens octopus.
2. 2
   Dip the octopus in and out of the boiling water three times before letting it settle in. This curls the tentacles and helps keep the skin on.
3. 3
   Simmer very gently for 45-60 minutes, adding a wine cork if you follow the old superstition. Test with a knife at the thickest part: it should meet no resistance.
4. 4
   Let the octopus cool in its own cooking water for 30 minutes — lifting it out hot makes it seize and toughen.
5. 5
   Boil the potatoes separately until tender, then cube them.
6. 6
   Cut the octopus into 2 cm pieces and combine with the warm potato, celery and onion.
7. 7
   Dress with the lemon juice, olive oil, garlic and plenty of salt while everything is still warm.
8. 8
   Fold through the olives and parsley and rest 30 minutes before serving at room temperature.