Octopus salad

The octopus salad is a tasty appetizer, typical of the Mediterranean cooking, particularly appreciated for its freshness and genuineness. It is important to use a high quality fresh octopus.
Finely chop the carrot and celery. Place a large pot with water on the stove; add the carrot, the celery and the poached garlic clove, salt and pepper. When the water is about to boil, immerse the octopus tentacles 4 or 5 times in boiling water (it helps curl the tips of the tentacles). Then completely immerse the octopus in the pot and cook over very low heat for 40-45 minutes, covering with a lid. Once cooked, place the octopus on a cutting board. Cut the tentacles and head into pieces and pour them in a bowl. Move to the seasoning: add the lemon juice, parsley, extra virgin olive oil, salt and pepper. Pour the mixture over the octopus, blend everything well and serve your octopus salad.