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.
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