- 2 stalks celery, cut into 1-inch pieces
- 1 onion, quartered
- 2 lemons, cut in half
- 4 sprigs parsley
- 1 cup white wine
- 1/4 cup white wine vinegar
- Salt
- 2 1/2 - to 3-pound whole octopus
- 1 pound fingerling potatoes
- 2 to 3 tablespoons flat leaf parsley, roughly chopped
- 1/4 cup extra virgin olive oil
- Juice of 1/2 lemon
- 1/4 teaspoon red wine vinegar
- Black pepper
Step 1Place the celery, onion, lemons, parsley sprigs, wine, white wine vinegar and 1 tablespoon salt in a 6-quart stock pot. Fill it with water and bring it to a boil.
Step 2Wash the octopus in cold running water and (if not done already) with a paring knife remove the beak, which is where the tentacles meet in the center of the octopus, by cutting a circle around it. Place the octopus in boiling water, reduce the heat and simmer, covered, until tender, about 2 hours for a 2 1/2 - to 3-pound octopus. Boil the potatoes in a separate pot of salted water until tender, 20 minutes. Peel and slice diagonally into one-third-inch-thick pieces.
Step 3Carefully remove the octopus from the water. Cool slightly. Cut the tentacles into one-third-inch pieces. Gently mix the octopus, potatoes, chopped parsley, olive oil, lemon juice, red wine vinegar and salt and pepper to taste. Serve warm or at room temperature.