Insalata di Polpo alla Luciana (Luciana-Style Octopus Salad)

• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• ½ tsp Chili flakes
• 400 g Tomato, ripe
• 1 tsp Fine sea salt
• 150 ml Dry White Wine
• 800 g Octopus, cleaned
• 1 medium Lemon
• 15 g Fresh parsley

1. Peel and lightly crush the garlic cloves. Roughly chop the tomatoes, and finely chop the parsley; set the parsley aside for finishing.
2. Warm the extra virgin olive oil in a large pot over medium-low heat. Add the garlic and chilli flakes and cook for 1 minute until fragrant, without letting the garlic colour.
3. Add the tomatoes and fine sea salt, then pour in the dry white wine. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Nestle the octopus into the pot, turning it to coat in the tomato and wine. Cover and simmer very gently for 55 to 65 minutes, turning once or twice, until a knife slides into the thickest part with little resistance.
5. Lift the octopus out with tongs and leave it to cool for 5 minutes until comfortable to handle. Slice the tentacles into bite-sized pieces and return them to the pot.
6. Take the pot off the heat and squeeze in the lemon juice to taste. Fold through the parsley and let the salad stand for 5 minutes so the flavours settle, then serve warm or at room temperature with the tomato juices spooned over.

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