|100 ml||white wine|
|100 ml||olive oil|
Wash the octopus and place it in a large pot. Peel onion and chop. Chop celery and carrot roughly and add the chopped vegetables to the pot. Add bay leaves, white wine, and enough water to cover the octopus. Season with salt, cover, and bring to a simmer. Let cook for approx. 1 hr. or until cooked through—this will depend on the size of the octopus.
Place potatoes in another pot with salted water, bring to a boil, and let cook for approx. 20 min., or until they are cooked through but still firm. Rinse under cold running water and set aside.
For the dressing, peel and mince garlic. Finely chop parsley, and add to a small bowl together with garlic and olive oil. Juice and zest lemon into the bowl. Mix everything and season with salt and pepper.
Remove octopus from pot and drain. Cut octopus and potatoes into bite-sized pieces and mix both immediately with the dressing in a large bowl. Season with salt and pepper and serve warm. Enjoy!