Tender Octopus Salad, Mediterranean Style

Thaw the octopus, which you have previously frozen (this breaks down the fibers and ensures tenderness), and rinse it well.

Place the octopus in a dry pot without adding any water. Add bay leaf, garlic, and a wine cork. Cover the pot and cook slowly over medium heat for about 45–60 minutes. The octopus will release its own liquid and become tender in it. Once it's tender (check with a fork), let it cool in its own liquid.

Meanwhile, boil the potatoes in their skins in salted water. Once cooked, let them cool slightly, peel, and cut into pieces or slices of your choice.

Cut the cooled octopus into smaller bite-sized pieces. In a large bowl, combine the chopped octopus, boiled potatoes, red onion, tomato, capers, and olives.

In a small bowl, prepare the dressing: mix olive oil, lemon juice, vinegar, salt, pepper, and chopped parsley.

Pour the dressing over the salad and gently toss everything together. Let it rest for 15 minutes at room temperature so the flavors can blend, then serve.