Octopus and potato salad (Polpo e patate)

1. Rinse the cleaned octopus under cold water; bring a large pan of water to the boil with the bay leaf (no salt), hold the octopus by the head and dip it into the boiling water three times for 2-3 seconds so the tentacles curl nicely, then lower it in.

2. Simmer very gently, covered, for 45-60 minutes until a fork slides easily into the thickest part of a tentacle; leave to cool in its cooking water for 20 minutes so it stays tender.

3. Meanwhile, boil the potatoes in their skins in salted water for 20-25 minutes until tender, drain, peel while warm and cut into 2-3 cm cubes.

4. Lift out the octopus, remove the head and cut the tentacles into 2 cm pieces.

5. In a large bowl, mix the lemon juice, extra virgin olive oil, finely chopped garlic, most of the parsley, salt and pepper, add the still-warm octopus and potatoes and toss gently.

6. Leave for 15-20 minutes for the flavours to soak in, and serve warm or at room temperature, sprinkled with the remaining parsley.

Tip: Frozen octopus is often more tender than fresh, as freezing breaks down the fibres; don't salt the cooking water, as it makes the octopus tougher.