Octopus in Potato Salad

You probably need to order the octopus from your fishmonger. It is worth it! It is not very expensive and tastes just stunningly good if you prepare it according to the following Ligurian recipe. Speaking of which, octopus does not tolerate frozen celts: it becomes tough and never repeatedly tender once it has been frozen.

Put the octopus in boiling salted water, add bay leaves and peppercorns, simmer for five minutes, then remove the pan from the fire. Cool the octopus in the gradually decreasing temperature. In the meantime, cook the potatoes.

To serve, make the potatoes, peel them while still warm and cut them into slices. Cut the octopus into inch-long pieces, removing the mouth in the center of the eight legs and the eyes at the bottom of the head.

Cut the onion very finely into cubes. Put everything in a suitable bowl with plenty of finely chopped parsley. Sprinkle with coarse salt, add pepper, enough juice of one lemon and grated lemon peel and turn over with olive oil. Mix gently. Place in a large baking dish on the table.

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