Braised Octopus and Tangy Potato Salad

Cut the head off the octopus. In a cast iron pot on medium high heat, add the olive oil, the tentacles and the rest of the ingredients. Cover and gradually bring the octopus to a boil. The octopus requires no liquid as it will release it’s own braising liquid. Once the octopus is brought to a boil, reduce to medium low heat and let simmer for an hour. Next, remove from heat and let it cool in its own braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll into a long sausage like strip. Use more plastic wrap to secure the octopus if necessary. Let sit in the fridge for a minimum of 4 hours or overnight to set.

The octopus head can also be sliced and eaten if you like.

Mix all the ingredients and set aside.

When ready to plate, unwrap the octopus and thinly slice on a plate, drizzle with olive oil and garnish with lemon zests. Garnish with the potato and pickle salad and celery leaves.