Adapted by StarChefs.com
April 2012
Yield: 4-6 servings

INGREDIENTS
1 octopus (roughly 5 pounds)
1 Spanish onion, quartered
2 carrots, chopped
3 celery ribs, chopped
6 bay leaves
1 tablespoon whole black peppercorns
1 quart white wine
3 quarts cold water

To Assemble and Serve:
1 shallot, sliced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
Salt
Freshly ground black pepper

METHOD:
For Octopus:
In a large pot, add octopus, onion, carrots, celery, bay leaves, pepper, wine, and water (making sure to cover octopus by at least two inches). Simmer over medium heat until octopus is tender, about 1 hour. Strain octopus and allow to cool to room temperature. Remove skin and cut into squares.

To Assemble and Serve:
In a medium saucepan, cover potatoes with water and bring to boil. Simmer for 15 min or until tender. Sautée Octopus with potatoes, and toss with shallots, olive oil, vinegar, and salt and black pepper to taste. Finish with parsley.