Octopus salad

Serves 4

• 2 medium octopus
• 2 medium potatoes
• 4 stalk celery
• 6 green olives in brine
• 1 tbsp salted capers
• 3 tbsp extra virgin olive oil
• 1 bunch of parsley
• 1 lemon
• 2 cloves red garlic 
• salt

Fill a pot with water and bring it to a boil. Cook the octopus along with a lemon cut in half until the octopus is tender enough (test the texture by pricking the tentacles with a toothpick). Let it cool, then cut it into small pieces.
Cook the potatoes in salted boiling water until tender, checking the cooking point with a toothpick. When the potatoes are done, allow them to cool to room temperature, then peel and cut them into small pieces.
Wash the celery stalks and remove the leaves and the part closest to the root. Remove the tough fibers with a vegetable peeler or by pulling them off by hand. Cut the stalks into small pieces.
Remove the pits from the olives and keep the flesh aside. Quickly rinse the salted capers to remove only the excess salt. Chop the olives and capers together with a knife until finely chopped. Peel the garlic and crush it with a garlic press. In a cup, mix chopped capers, olives and garlic with the olive oil and let it rest.
Combine octopus, potatoes and celery in a bowl, season with salt and the oil in the cup, add chopped parsley and then slowly mix. Serve cold.