Portuguese octopus salad (Salada de polvo)

1. Put the octopus (ideally frozen beforehand and thawed) into a pot of boiling water with the bay leaf and simmer gently for 45-50 minutes until easily pierced with a fork.

2. Let it cool until lukewarm in the cooking water so it stays tender and juicy; then drain and cut into 1.5 cm pieces.

3. Meanwhile finely dice the red onion and pepper, finely chop the parsley and grate the garlic.

4. In a bowl whisk the olive oil with the wine vinegar, garlic, salt and pepper.

5. Add the octopus, onion, pepper and parsley and toss well.

6. Cover and chill for at least 1 hour so the flavours blend, and serve cold with toasted bread.

Tip: Octopus turns out tender if you freeze it before cooking and let it cool in its own cooking water – that way the flesh doesn't contract and become chewy.