Octopus Salad with Butterball Potatoes, Roasted Garlic and Lemon

Thaw octopus if frozen. Season with salt and pepper. Coat with 2 tbsp. olive oil.

In a braising pot, combine the octopus, white wine, allspice, star anise, garlic cloves, carrot, celery and lemon juice. Cover the pot and braise in 350 F. oven for approximately 2 hr. or until octopus is fork tender.

When tender, remove octopus from the braising pot and discard the liquid. Allow octopus to cool.

Using a clean dish towel, gently rub the skin off the octopus, keeping the suction cups on the tentacles intact.

Cut out the beak of the octopus and scoop out the matter inside the head. Cut the body and tentacles into bite-sized pieces.

For the Roasted Garlic: Cook garlic cloves in olive oil over low heat until golden brown, about 30 to 45 min.

For the Potatoes: In a baking pan, cover potatoes with salt and roast in 350 F. oven for 45 to 50 min. or until tender. When cool, slice into 1Ž4-in. coins.

For the Shaved Fennel and Celery Salad: Shave fennel and celery and dress with olive oil, lemon juice, salt and pepper.

Assembling the dish:  In a large sauté pan, heat 2 tbsp. roasted garlic oil just to the smoking point. Add the octopus pieces and sear briefly. Add roasted garlic pieces, butterball potatoes, salt, pepper and chili flakes. Sear the potatoes. Finish with a squeeze of lemon juice.

Plate the octopus and potato mixture, top with shaved fennel and celery salad and garnish with chopped parsley.