Octopus salad

Ingredients:
– Already cleaned octopus – 500 gr
– Carrots 1
– Celery 1 rib
– Small onions – 1
– Parsley 1 tuft
– Salt to taste
– Black pepper to taste
– Lemon juice, 2 teaspoons
– Extra virgin olive oil Congedi, 3 tablespoons
Preparation
Wash and clean the carrot and celery. Peel the onion, put the vegetables in a large pot with salted water.
When it starts to boil, you must hold the octopus by the “head” and dip only the tentacles and pull it up, you must dip it and pull it up 3 or 4 times so that the tentacles curl up. Then you can leave it down.
It should boil for 25 to 30 minutes, covered and on low heat.
To check if it is cooked try piercing it with a fork, it should go in well, the octopus should be soft.
When it is cooked, pull it up and put it on a cutting board (or plate) and cut it into rounds.
Prepare an emulsion with the lemon,Congedi extra-virgin olive oil, 2 pinches of salt and a grind of pepper.
Put the octopus in a bowl and season with the emulsion.
Finally add some chopped parsley.
It is good eaten this way, right away and warm, but it will taste much better if you leave it to flavor (in the refrigerator) for a couple of hours.