Directions
The day before planning to cook the octopus, put it in the freezer to freeze completely. The next day, let it defrost before cooking. Place the potatoes whole and unpeeled in a pot of cold water and bring to the boil. Cook until tender , about 20 minutes. Drain and let cool before peeling and chopping into 1/2-inch cubes. Set aside.
Heat a heavy-bottomed pot or casserole dish over high heat. Add half the olive oil and brown the whole octopus in the pot, a few minutes. Pour over the white wine and cover. Turn flame down to lowest heat available and let simmer about 45 minutes and let it cool in the pot until tepid. Remove, saving the liquid , drain on paper towels, and when cool enough to handle, peel off the skin by gently rubbing with your fingers and chop into pieces about 2 inches long.
Toss the octopus and potatoes together with the parsley, lemon juice, the rest of the olive oil, and the thinly sliced celery. Add a spoonful or more of the pan juices and salt and freshly ground pepper to taste . Eat at room temperature or chilled.
Sorry but no. Apparently Food52 has not seen My Octopus Teacher.
This is demonic.
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