Octopus is typically prepared boiled in salted water to tenderize it, then grilled to give the flesh a charred edge. Once cooled it is amazing sliced, and served with celery as a salad with the most basic of dressing. I like a combination of olive oil, lemon juice, basil, and parsley.
Ingredients for 4 servings
1 pound octopus, boiled
6 stalks tender celery ( from the middle) leaves still attached.
4 tablespoons extra virgin olive oil
minced fresh basil
3 tablespoons freshly squeezed lemon juice
grated zest from one lemon
crushed red pepper