Octopus salad

Method

Bring a large pot of water to the boil with salt and bay leaves, then add the cleaned octopus and simmer gently for 45-60 minutes until the flesh is tender when pierced with a fork. Drain the octopus and allow to cool slightly, then cut the tentacles into bite-sized pieces, roughly 2-3 centimetres long. Whisk together the olive oil, lemon juice, white wine vinegar, minced garlic, and black pepper in a large bowl to make a dressing. Add the warm octopus to the dressing along with the red onion and celery, tossing gently to coat, then set aside for at least 30 minutes to allow the flavours to meld. Just before serving, stir through the fresh parsley and adjust the seasoning with sea salt and lemon juice to taste. Serve at room temperature as a starter, or chilled if preferred.