To begin, clean the octopus thoroughly under cold water if not pre-cleaned. Remove the beak and rinse out the head cavity. Pat dry with kitchen paper. Move on to tenderising.

Traditionally, octopus is tenderised by pounding lightly with a meat mallet or rolling pin. This helps relax the muscle fibres. If buying frozen octopus, thawing achieves a similar effect. Transition to boiling.

In a large pot, bring water to a boil with bay leaves, halved onion, and lemon. Lower the octopus into the pot three times (dip and lift quickly) before submerging fully. This trick curls the tentacles neatly. Continue to simmer gently for 40–50 minutes until tender.

Remove the octopus from the pot and allow it to cool in its cooking liquid for 15 minutes. This step helps retain tenderness and prevents the flesh from seizing. Proceed to chopping.

Cut the tentacles into bite sized rounds and slice the head into thin strips. Discard any tough parts. Place the pieces in a large bowl ready for dressing.

In a separate bowl, whisk together olive oil, white wine vinegar, chopped garlic, salt, and pepper. Taste and adjust acidity with more vinegar if preferred. Transition to assembling.

Add sliced red onion, cherry tomatoes, and parsley to the octopus. Pour over the dressing and toss gently to coat every piece evenly. Rest for flavour to develop.

Cover and refrigerate the salad for at least 30 minutes. This allows the flavours to meld beautifully while keeping the octopus firm yet juicy. Transition to garnishing.

Serve the chilled octopus salad with lemon wedges and crusty bread. Presentation tip: garnish with extra parsley for colour. Pairs well with crisp white wine for a complete Dalmatian experience.