Octopus with potatoes and parsley

Don’t be put off by the cooking times: this recipe is really easy!
Once you’ve cleaned and rinsed the octopus, place it in boiling water that has been salted and acidified with a little lemon juice. It’s important to curl the octopus’s tentacles when you put it in the water, dipping just the tentacles in three times before submerging it completely.
Meanwhile, clean and chop the potatoes. When the octopus is nearly cooked (approx. 50 minutes), transfer some of the cooking water to a smaller saucepan and cook the potatoes in it over a low heat for about 10–15 minutes. When everything is cooked, chop the octopus and place it in a bowl with the potatoes. Add plenty of parsley and don’t skimp on the garlic: these two ingredients are the secret to this recipe! Leave to cool and… enjoy the summer!