Warm octopus, potato and black olive salad

Ingredients

For 1 serving

• Octopus200 g
• Potatoes220 g
• Black olives6
• Celery1
• Extra virgin olive oil10 g
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: shellfish, celery

Method

1. Bring a large pan of unsalted water to the boil. Rinse the octopus, hold it by the head and dip the tentacles into the water three times for a few seconds, until they curl, then lower it in completely.
2. Cook it covered over a low heat for 45 minutes, until a fork easily pierces the thickest part of the tentacles. Turn off the heat and let it cool to lukewarm in its water: this keeps it tender.
3. Meanwhile peel the potatoes, cut them into chunks of about 3 cm and boil them in salted water for 15 minutes from the boil, until a fork goes in easily; drain.
4. Wash the celery, pull off the toughest strings and slice it thinly; chop the parsley and squeeze the lemon.
5. Drain the octopus, remove the beak at the centre of the tentacles and cut it into pieces of about 2 cm.
6. Combine the octopus, the still-warm potatoes, celery and black olives; dress with the olive oil, lemon juice, salt and parsley, toss and serve warm.