Octopus Salad

DIRECTIONS

• Fill a large pot with salted water and place over medium-high heat.
• Add the octopuses and the potatoes and squeeze the juice of one lemon into water.
• 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.
• Check for doneness by inserting a small, thin bladed knife into one potato.
• Remove the pot from the heat and let the octopuses and potatoes cool in the water for about 30-40 minutes.
• When cool, remove the potatoes from the water, cut them into 1/4 inch cubes and transfer into a large bowl.
• Remove the octopuses from the water and cut them into 1/2 inch pieces.
• Add the octopus pieces to the bowl with the potato. Add the olive oil and the juice from the other lemon to the bowl.
• Toss and season with salt and pepper to taste. Top with parsley leaves.
• Serve at once, from a large bowl or divided among salad plates.