To cook the octopus tentacles, place them in a large pan of water with the red wine vinegar. Bring to the boil and simmer for 40—60 minutes, or until tender. Cut into slices.
Cook the potatoes in boiling salted water and drain. Leaving some whole and halving others, put them into a bowl with the fennel and olives. Drizzle with the extra virgin olive oil, lemon juice and white wine vinegar. Season with salt and pepper and mix well. Add the octopus slices and serve immediately, while discussing octopus-catching opportunities over a glass of Chablis.
© 2012 All rights reserved. Published by Atlantic Books.