Octopus Salad

• 2 pound frozen octopus, thawed and rinsed
• 1/3 cup chopped flat-leaf parsley
• 3 garlic cloves, finely chopped
• 1 celery rib, halved lengthwise and thinly sliced crosswise
• 1 carrot, halved lengthwise and very thinly sliced crosswise
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon dried oregano

1. Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
2. Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
3. Let stand 30 minutes for flavors to develop.

frozen octopus, flatleaf, garlic, celery, carrot, extravirgin olive oil, lemon juice, salt, oregano

Taken from www.epicurious.com/recipes/food/views/octopus-salad-242008 (may not work)