Give it a good rinse under cold water, then remove the head and the beak. If you’d rather skip this step, just ask your fishmonger to clean it for you—they’re usually more than happy to help.

Fill a large pot with water and bring it to a boil with 1 tablespoon of red vinegar. Add the octopus, lower the heat, and let it simmer gently for about 60-120 minutes, or until it’s tender. You’ll know it’s ready when a fork slides easily into the thickest part of the tentacle. Avoid a rapid boil—slow and steady is the secret to keeping it from turning rubbery.

Wash them well and slice in half. Place them in a separate pot, and cover with cold water. Add a pinch of salt and bring to a boil. Let them cook for about 15 minutes or until just fork-tender. Drain and let them cool before cutting into halves or quarters.

In a griddle pan, or a large skillet, give the octopus and potatoes some color. You are just crisping the skin of the octopus tentacles a little bit (few minutes per side). Potatoes also are just getting a little color.

Transfer octopus to a plate and let it cool to room temperature. This helps it retain moisture. When cooled, use a sharp knife to cut it into even bite-sized pieces.

Whisk together extra-virgin olive oil, freshly squeezed lemon juice, a pinch of salt, and black pepper. Pour the dressing over the salad and gently toss to coat everything evenly.

Cover and refrigerate the salad for at least an hour. This resting time allows all the flavors to meld together beautifully.

Before serving, give it one last gentle toss. Taste and adjust the seasoning if needed. Drizzle with a little more olive oil and garnish with fresh parsley. Serve with lemon wedges on the side.