The octopus and court-bouillon can be prepared the day before.
Make the court-bouillon: coarsely chop the onion and celery. Destalk the parsley, reserving the stalks, and chop the leaves. Juice the lemons.
Put the onion, celery, parsley stalks, lemon juice and all the other court-bouillon ingredients in 2.25 litres/2 qt of cold water. Bring to the boil and simmer for 20 minutes. Strain into another pan.
Bring the strained cooking liquid to a simmer. Put in the tentacles and poach for 90 minutes. Taste a piece: if it is not tender, continue cooking until it is. Turn off the heat and leave to cool in the courtbouillon.
Peel the potatoes and cut into large dice.
Parboil the potatoes in a large pan of boiling salted water for 10 minutes, then strain through a colander.
While they are cooling, peel and dice the onions and garlic. Destalk and deseed the chillies and cut into julienne strips.
Fry the onion and garlic in half the olive oil until translucent. Then add the chillies and cook for a minute. Remove and reserve.
Cut the tentacles into bite-sized pieces, pulling away the skin and discarding it.
Put some more oil in the pan, add the potatoes and cook over a medium heat, tossing until they start to brown. Return the onions and garlic to the pan, scatter over the paprika and turmeric and toss and turn for 2—3 minutes.
Add the octopus pieces, season, stir and warm through.
Serve scattered with chopped parsley.
© 1995 Alastair Little. All rights reserved.