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1
Cut tentacles from octopus and discard head. Coarsely chop carrots, onion & celery. In a large kettle cover octopus, carrots, onion, celery, parsley, peppercorns, cloves, & bay leaf with water and bring to a boil. Simmer mixture, covered, 40 mins or until octopus is tender. Remove kettle from heat and cool mixture 30 min.
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2
Transfer octopus with tongs to a colander & discard cooking liquid and vegetable mixture. Rub octopus gently under cold running water to remove outer coating without removing suction cups. Drain octopus & cut crosswise into paper-thin slices. In a bowl stir together all marinade ingredients. Transfer half of marinade to another bowl and reserve, covered and chilled. Add octopus to remaining marinade, tossing to combine. Marinate octopus, covered & chilled, 1 day. Bring octopus to room temperature before proceeding. With a slotted spoon transfer octopus and chili to bowl of reserved marinade & discard any remaining used marinade. Marinate octopus, covered and chilled, 1 day more. Bring octopus to room temperature before proceeding.
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3
Make sauce:
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4
In a small bowl stir together yogurt & lime juice and season with salt and pepper. Chill sauce, covered, until ready to assemble salad.
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5
Cut mint & coriander leaves into thin shreds. Peel & seed tomato. Diagonally cut scallions crosswise into thin slices & cut tomato, bell pepper, & cucumber into julienne strips.
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6
Transfer octopus to another bowl and discard marinade and chili. Toss octopus with shredded mint and coriander, tomato, scallions, bell pepper, cucumber, 2 T. sauce & salt & pepper.
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7
Pour a small amount of sauce onto centers of 4 chilled plates. Mound 1/4 octopus salad in center of 1 plate. Repeat procedure with remaining 3 plates. Garnish salads with mint and drizzle with some sauce.
