Steps

• To prepare the octopus salad with potatoes in a slow cooker, I’ve used a frozen, pre-cleaned octopus. I took it out of the freezer the night before and let it thaw slowly in the refrigerator. By the next morning, it was ready. I simply washed it well under water and put it to cook.

  However, if the packaging doesn’t specify that the octopus is pre-cleaned or if you use a fresh octopus (in which case, you will need to check the cooking times yourself as I haven’t tried), you’ll need to clean it: rinse the octopus under running water, scrubbing the head and tentacles well. Pat it dry with kitchen paper: remove the eyes and beak by cutting the area with a knife. If the octopus is fresh, it should be beaten to break the fibers and make the meat more tender. If present, extract the innards from the pouch and rinse the octopus well under running water again.

  Distribute the oil on the bottom of the slow cooker (I used only one tablespoon but you can add a bit more). Place the octopus inside the pot with the mouth facing up (the head goes down). Add a garlic clove and two bay leaves. Close the slow cooker with its lid and set it to HIGH for four hours. Do not add water. No need. Rest assured, the octopus will not burn! It will release its own water.

  At the end of the cooking, turn off the slow cooker and let the octopus cool inside.

• Wash the bell pepper, dry it, and place it inside the air fryer. On the grill or in the basket depends on the model you have. Set the air fryer at 392°F for eighteen minutes, turning the peppers a couple of times during cooking. When the peppers are ready, place them inside a food bag (I use freezer bags) and let them rest for fifteen minutes. After the time needed, take out the peppers, remove the stem and skin. Open the pepper, remove the seeds and white filaments, then cut them into strips.

  If you don’t have an air fryer, you can roast the peppers in the oven.

  Slice the onions. Transfer them into the steam container (with water inside) for microwave cooking and cook them at 750 W for five minutes.

  Wash the zucchini, dry them, remove the ends, slice them into rounds using the mandoline, and grill them on the grill pan lightly brushed with oil.

• Cut the octopus into small pieces. Gather all the vegetables on the base of the serving platter. Add the octopus and season with salt and extra virgin olive oil. Mix well and keep in the refrigerator covered until ready to serve.