Octopus Salad

Ingredients

• fine sea salt, to taste
• 2-3 lbs octopus
• 2 medium yukon gold potatoes, scrubbed
• 2 lemons
• 2 tablespoons olive oil
• fresh ground black pepper
• 1/4 cup flat leaf parsley, loosely packed

Directions

1. 1

   Fill a large pot with salted water and place over medium-high heat.

2. 2

   Add the octopuses and the potatoes and squeeze the juice of one lemon into water.

3. 3

   Bring the water to a boil and cook for 30-40 minutes, or just until the potatoes are cooked through; the potatoes and octopuses cook at the same rate.

4. 4

   Check for doneness by inserting a small, thin bladed knife into one potato.

5. 5

   Remove the pot from the heat and let the octopuses and potatoes cool in the water for about 30-40 minutes.

6. 6

   When cool, remove the potatoes from the water, cut them into 1/4 inch cubes and transfer into a large bowl.

7. 7

   Remove the octopuses from the water and cut them into 1/2 inch pieces.

8. 8

   Add the octopus pieces to the bowl with the potato. Add the olive oil and the juice from the other lemon to the bowl.

9. 9

   Toss and season with salt and pepper to taste. Top with parsley leaves.

10. 10

    Serve at once, from a large bowl or divided among salad plates.