Citrus Octopus Salad

• 900 g Octopus, whole
• 2 medium Orange
• 1 medium Lemon
• 2 cloves Garlic
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 80 ml Olive oil
• 1 small Red onion
• 20 g Fresh parsley, flat-leaf

1. Bring a large pot of water to the boil. Add the octopus and cook at a gentle simmer for 35 to 45 minutes, until a knife slides into the thickest part of a tentacle with little resistance. Drain well in a colander and leave to cool for 10 minutes.
2. Meanwhile, make the dressing: finely grate or crush the garlic into a bowl, then squeeze in the juice from the oranges and lemon. Whisk in the olive oil, fine sea salt and black pepper until lightly emulsified.
3. Slice the cooled octopus into bite-sized pieces and put into a mixing bowl. Thinly slice the red onion and add it to the bowl.
4. Pour the dressing over the octopus and onion, then toss thoroughly. Finely chop the fresh parsley and fold it through.
5. Cover and chill for at least 20 minutes so the citrus dressing can soak in. Taste and adjust with a pinch more fine sea salt or black pepper if needed, then serve cold.

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