Put a saucepan of cold water on the fire and add the cleaned vegetables, whole (carrot, celery, onion), as well as bay leaf, salt and octopus
- previously washed and cleaned.
Let it cook for about 30-35 minutes from the boiling time (about 20 minutes per 500 grams of octopus). Check that the ingredients are cooked before turning off the fire. Once cooked, remove the octopus from the pot and let it cool.
On a cutting board, slice it thinly. In a bowl, prepare the dressing beating with a fork olive oil, lemon juice, salt, pepper, crushed garlic and chopped parsley.
Season the small octopus pieces with the dressing and serve, garnishing the serving dish with the slices of lemon and sprigs