Mediterranean Octopus Salad

1. 1

   Bring a large pot of water to a simmer.

2. 2

   Add all the above ingredients and cover.

3. 3

   Let the octopus simmer for about an hour, or until tender but not over-cooked. To tell if the octopus is ready, use a tong to hold the tip of one of the tentacles and gently twist it-if it falls off easily, it's ready.

4. 4

   Remove the contents from the pot, discarding the bay leaf, peppercorns and garlic, and rinse the octopus well with cold water.

5. 5

   Cut each tentacle off of the octopus and slide the slimy pink layer off the tentacles and head, using your hands (much like the loose skin of a roasted red pepper), until left with a pinkish white meat.

6. 6

   Cut the the entire octopus into cubes. The size is not very important since the meat should be very tender by now, but I recommend about one square centimeter in size.

7. 7

   Place the cooked octopus in a bowl.

8. 8

   Add the parsley, onion, and lemon juice. Add the olive oil and season with salt and pepper.

9. 9

   Mix well, cover, and leave to rest for at least an hour in the fridge.

10. 10

    Serve chilled, however preferably not straight out of the fridge.

* Per serving · 4 servings · Values may vary.