Hobotnica a recipe if you have ever wondered what to do with.......Octopus

This is a classic summer recipe although nowdays you can get our eight legged friends at all time of the year. I have very fond memories of eating this as part of a summer feast with grilled sardines (srdele ) calamari ( ligne ) bakalar and my all time favourite whitebait ( girice ) because the octopus is prepared as a salad its a great recipe to bring to a party or BBQ although I have never understood the bring a plate philosophy and I mean literally didn't understand it to the point that in high school I brought a empty plate to a " bring a plate " function as part of end of year festivities.

50g diced capers
2 cloves garlic diced
black pepper
1 tsp salt
1 tbsp finely chopped parsley
50ml vinegar or verjuice
100ml olive oil
10 bay leaves
1/4 cup of white wine
4 or 5 potatoes a good waxy type

now to prepare the octopus you can go two ways
1/ get peasant style and give the beast a good bash on some rocks ( preferably no where near your home ) till you feel that it has softened up
2/ you freeze the octopus.

why freeze well when you put it in the pot covered with water , bay leaves and the white wine added the fact that its frozen will tenderize and speed up the cooking process whilst you bring it to the boil, you want to get the tentacles to the point that they are al dente once you have got it to that stage dice the tentacles put into bowl with capers, garlic season with salt and pepper.

Bring potatoes to boil in salted water let them cook just through let them cool chop and add to octopus with olive oil and verjuice/white wine vinegar toss well and garnish with chopped parsley.