Steps

• Rinse the octopus under cold running water.

• If it hasn’t been cleaned yet, remove the entrails, beak, and eyes. Rinse the tentacles well to remove any sand residues.

• Bring a large pot of water to a boil, and if you like, add 2 bay leaves for flavor.

• Dip the octopus 2-3 times into the boiling water to curl the tentacles, then leave it in the pot and cook over medium-low heat for 40-50 minutes.

• Check the cooking by piercing the thickest part of the tentacles with a fork: it should be tender.

• Once cooked, turn off the heat and leave the octopus in its cooking water for about 15 minutes to keep it tender.

• In a bowl, prepare the dressing with the juice of one lemon, 3-4 tablespoons of oil, a handful of chopped fresh parsley, salt, and pepper to taste, and if you like, add a finely chopped or crushed garlic clove.

• Drain the octopus and cut it into pieces, place it on a serving plate, and pour over the lemon and parsley dressing.

• Let the salad rest in the refrigerator for at least 30 minutes, covered with plastic wrap, so that it absorbs all the flavors.

• Serve cold or at room temperature, garnishing with some parsley leaves and a grating of lemon zest for a touch of freshness.

  Bon appétit
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