Octopus Salad

Directions

1. 1
   Fill a large pot with salted water and place over medium-high heat.
2. 2
   Add the octopuses and the potatoes and squeeze the juice of one lemon into water.
3. 3
   Bring the water to a boil and cook for 30-40 minutes, or just until the potatoes are cooked through; the potatoes and octopuses cook at the same rate.
4. 4
   Check for doneness by inserting a small, thin bladed knife into one potato.
5. 5
   Remove the pot from the heat and let the octopuses and potatoes cool in the water for about 30-40 minutes.
6. 6
   When cool, remove the potatoes from the water, cut them into 1/4 inch cubes and transfer into a large bowl.
7. 7
   Remove the octopuses from the water and cut them into 1/2 inch pieces.
8. 8
   Add the octopus pieces to the bowl with the potato. Add the olive oil and the juice from the other lemon to the bowl.
9. 9
   Toss and season with salt and pepper to taste. Top with parsley leaves.
10. 10
    Serve at once, from a large bowl or divided among salad plates.