Warm octopus and potato salad with lemon and parsley

Ingredients

For 1 serving

• Octopus250 g
• Potatoes200 g
• Celery40 g
• Black olives15 g
• Extra virgin olive oil1 tablespoon
• Lemon0.5
• Parsley10 g
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish, celery

Method

1. Bring a pot of water to the boil with the bay leaves. Hold the octopus by the head and dip the tentacles in 3 times for a few seconds, until they curl, then lower it in completely.
2. Cook the octopus over low heat, covered, for 40–45 minutes, until a fork pushed into the thickest part of a tentacle goes in without resistance; turn off and let it cool in its water for 15 minutes, so it stays tender.
3. Meanwhile wash the potatoes in their skins, put them in cold salted water, bring to the boil and cook over medium heat for 20–25 minutes, until a fork goes through without resistance.
4. Peel the potatoes while still warm and cut them into cubes; wash the celery and slice it thinly; chop the parsley.
5. Drain the octopus and cut it into pieces of about 2 cm. Squeeze the lemon and whisk the juice with the oil, salt and pepper.
6. Combine the octopus, potatoes, celery, black olives and parsley in a bowl, pour over the dressing and toss gently; serve warm.