Octopus is expensive, but bulked out with potatoes this dish will serve four easily.
I put a large octopus in a pan of cold water, bring it to the boil and simmer for an hour. I leave it to cool in the water. I rub the octopus with kitchen paper to remove as much skin as possible. I cut it up into small pieces, removing eyes and cartilege.
I chop 4 four sticks of celery, stone a handful of black olives and steam some potatoes. I mix everything together and dress with lemon juice, extra-virgin olive oil , salt and pepper, and parsley.
The octopus I buy has been frozen, which tenderises the flesh. If you buy it fresh, either put it in the freezer for a few days or bash it on a hard surface.