Recipe preparation for 4 people

If you are using frozen octopus, let it thaw slowly before using it in the fridge.

Put the octopus in cold water, which is well covered, together with half a lemon, 2 bay leaves, 3 pink peppercorns and 1/2 glass of white wine.

From boiling, let it simmer for 40/50 minutes then turn off and let it soak covered for more or less 10 hours (I usually put it to boil in the evening and then leave it to soak all night).

Cut the 3 potatoes into cubes and steam them for about 15 minutes, then let them cool.

Remove the octopus from the water and remove the skin with the tentacles (an operation that will easily succeed, in fact, with soaking the skin will become almost jelly) so that the flesh remains pink and smooth.

Cut into small pieces, add the potatoes and season with an emulsion of oil, lemon and salt. Leave to flavor for at least a couple of hours. I add a little parsley along with the emulsion and a little more before serving so that you can feel its fresh flavor.