Francesca Grassi, Octopus and Potato Salad

A frozen octopus will do. Defrost and boil in salty water (the water should be as salty as sea water) for at least 45 mins. Separately boil any kind of potatoes in water with a pinch of coarse salt. Once boiled and cooled at room temperature, peel and dice the potatoes. Finely chop parsley, and cut up two or three celery sticks. Once the octopus has cooled in its boiling water for about 20 mins, remove it from the water and dice. Mix the octopus, parsley, celery and potatoes and add oil (I prefer olive oil, but any other tasty oil such as sesame will also do) and the juice of a lemon or a lime. Adding anchovy paste OR capers (always dry salt and never brined — in which case they need to be rinsed thoroughly and finely chopped) to the dressing is optional.