Add water, lemon juice, garlic, onions, bay leaf, parsley and salt to pot.
Add baby octopus and simmer briskly for 30 minutes.
Allow octopus to cool in liquid for one hour.
Remove from liquid to cool completely.
Coat octopus with olive oil and grill until lightly browned in spots.
Remove and cut into approximate pieces, then place into a mixing bowl.
Combine potatoes with olive oil, kosher salt and pepper.
Place on tray and roast in 375-degree oven for 25 to 30 minutes.
Cool at room temperature and set aside.
When cool to touch, cut into ΒΌ-inch slices and set aside.
Add all ingredients to mixing bowl and marinate for at least one hour before serving.
0 servings