Steps

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

  However, if your package does not specify that the octopus is already cleaned, or if you are using fresh octopus (but in this case, you will have to check the cooking times yourself because I haven’t tried), you will need to clean it: rinse the octopus under running water, rubbing the head and tentacles. Dry it by patting it with kitchen paper: remove the eyes and beak by cutting the area with a small knife. If the octopus is fresh, it should also be tenderized to break the fibers and make the meat softer. If present, remove the innards from the sac and rinse the octopus well again under running water.

  Wash the cherry tomatoes, dry them, and cut them in half.

  Spread the oil on the bottom of the slow cooker, then half of the cherry tomatoes. Place the octopus inside the pot mouth up (head down). Add a clove of garlic, the olives, capers, and the rest of the cherry tomatoes. Season with salt. Close the slow cooker with its lid and set it on HIGH for four hours. Do not add water. It is not necessary. Rest assured, the octopus will not burn! It will release its water.

  After the cooking time, if there is too much liquid, cook for another half hour without the lid to let it evaporate, or transfer to a saucepan on the stove to reduce.

  Once cooking is complete, sprinkle with fresh chopped parsley and serve.