Octopus salad
Second

Ingredients for 4 persons

600 g. octopus
3 medium potatoes
1 lemon
red wine or balsamic vinegar
garlic, 1 clove
parsley, a tuft
extra virgin olive oil

Keep the octopus already cleaned (without the entrails positioned in the head) and boil it in a small quantity of slightly salted hot water for 15 mins in a covered pot. Let the pot become cold without removing the lid. This trick is necessary to keep the octopus meat tender, otherwise it will become tough and gummy!
Once it has become cold, take it out of the pot, with the hands remove its the pink skin and the suckers from the tentacles. Then cut the octopus in small and thin pieces.
In the same water used to boil the octopus, put the potatoes and let them boil without peeling for about 17 mins. Cut the potatoes in slices and put them on a dish previously rubbed with the garlic slove. Dress the octopus with the lemon juice, the minced parsley, few vinegar drops and abundant olive oil; mix all well and then add above the potatoes on the dish.
This recipe can also be served the day after the preparation, but it is essential to keep it out the fridge in advance because the octopus tends to form jelly if kept for too long at low temperatures.

Curiosity
This same recipe can be used to cook both octopus and leech and in any proportion, in case the octopus is very big it is necessary to increase cooking time: 10 mins more each ? kilo. For this recipe also frozen octopus can be used because the meat is naturally more tender. On the other hand in case of a very fresh fish (just fished) it is necessary to dash the octopus against a tough surface in order to make it tender. Traditionally fishermen used to dash it against the rocks, but in your kitchen the table can be perfect!
When buying fresh fish it is advisable to address the major supermarkets distributive chains (GS, SMA, ?). The octopus is not a breeding fish, so its price can vary depending on the season and size of the fish.