Recipe

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• 2 lb frozen octopus, thawed and rinsed
• 1/3 cup chopped flat-leaf parsley
• 3 garlic cloves, finely chopped
• 1 celery rib, halved lengthwise and thinly sliced crosswise
• 1 carrot , halved lengthwise and very thinly sliced crosswise
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp dried oregano

• 1 Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
• 2 Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
• 3 Let stand 30 minutes for flavors to develop.
• 4 Cooks' note: Octopus salad, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley just before serving.