Insalata di Polpo (Italian Octopus and Potato Salad)

• 700 g Octopus, whole, cleaned
• 1 medium Celery
• 2 Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt
• 450 g New potatoes, waxy
• 1 clove Garlic
• 1 medium Lemon
• 60 ml Extra virgin olive oil
• 20 g Fresh parsley, flat-leaf

1. Put the octopus in a large pot with the celery, bay leaves and black peppercorns. Cover with cold water and bring to a gentle simmer, skimming any foam. Simmer 45 to 60 minutes until a knife slides easily into the thickest part of a tentacle.
2. Turn off the heat and leave the octopus to cool in the cooking liquid for 10 minutes to stay juicy. Lift it out to a board and let it cool until comfortable to handle. Slice the tentacles into bite-sized pieces and cut the body into strips.
3. While the octopus cooks, boil the new potatoes in well-salted water for 15 to 20 minutes until tender. Drain well, then leave for 2 minutes so the steam dries them slightly. Halve or quarter them while still warm.
4. Finely grate or crush the garlic into a mixing bowl. Add the lemon juice, extra virgin olive oil and 1 tsp of the fine sea salt, then whisk until lightly emulsified. Taste and adjust with more salt if needed.
5. Add the warm potatoes and sliced octopus to the bowl and toss gently so everything is glossy and well coated. Finely chop the fresh parsley and fold most of it through, reserving a little for the top. Leave 10 minutes for the flavours to settle, then serve at room temperature with the remaining parsley scattered over.

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