Insalata di Polpo e Patate (Octopus and Potato Salad)

• 600 g Octopus, cleaned
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 450 g Yukon Gold potato
• 1 small Red onion
• 2 tbsp Capers
• 1 large Lemon
• 4 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 15 g Fresh flat-leaf parsley

1. Put the octopus in a large pot with the bay leaves and cover with cold water by a few centimetres. Bring to a gentle simmer, then cook very gently for 45 to 60 minutes until a knife slips easily into the thickest part of a tentacle. Turn off the heat and leave the octopus to cool in the cooking liquid for 10 minutes.
2. Meanwhile, put the potatoes in a saucepan, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until tender but not falling apart. Drain well and leave to steam-dry for 5 minutes, then cut into bite-sized pieces.
3. Thinly slice the red onion and roughly chop the parsley. Drain the capers and finely grate a little lemon zest, then squeeze the lemon juice. In a mixing bowl, whisk the lemon juice with the olive oil, remaining 1 tsp fine sea salt and the black pepper.
4. Lift the octopus from the liquid and cut into bite-sized pieces. Add the warm potatoes, octopus, red onion, capers, lemon zest and parsley to the bowl and toss gently until evenly dressed. Leave for 10 minutes, then taste and adjust with a little more lemon juice or salt if needed, and serve at room temperature.

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