Mediterranean Octopus Salad

Directions

1. 1
   Bring a large pot of water to a simmer.
2. 2
   Add all the above ingredients and cover.
3. 3
   Let the octopus simmer for about an hour, or until tender but not over-cooked. To tell if the octopus is ready, use a tong to hold the tip of one of the tentacles and gently twist it-if it falls off easily, it's ready.
4. 4
   Remove the contents from the pot, discarding the bay leaf, peppercorns and garlic, and rinse the octopus well with cold water.
5. 5
   Cut each tentacle off of the octopus and slide the slimy pink layer off the tentacles and head, using your hands (much like the loose skin of a roasted red pepper), until left with a pinkish white meat.
6. 6
   Cut the the entire octopus into cubes. The size is not very important since the meat should be very tender by now, but I recommend about one square centimeter in size.
7. 7
   Place the cooked octopus in a bowl.
8. 8
   Add the parsley, onion, and lemon juice. Add the olive oil and season with salt and pepper.
9. 9
   Mix well, cover, and leave to rest for at least an hour in the fridge.
10. 10
    Serve chilled, however preferably not straight out of the fridge.