Octopus and Potato Salad, Sharp Onion Dressing

Rinse the octopus under cold water. Place in a Dutch oven with the halved onion, smashed garlic, 2 teaspoons salt, and peppercorns. Cover with cold water by 2 inches.

Bring to a gentle simmer over medium heat. Skim any foam that rises. Partially cover and cook at a bare simmer for 45 to 55 minutes, until the thickest tentacle offers no resistance when pierced with a skewer.

Remove from heat and let the octopus cool in its liquid for 20 minutes. Lift out and drain. Discard the poaching liquid.

While the octopus poaches, place the potatoes in a separate pot. Cover with cold salted water and bring to a boil. Cook for 18 to 22 minutes until just tender when pierced, but not falling apart.

Drain and let cool slightly. Peel if desired (the skins slip off easily once cooked) and cut into thick slices or halves.

In a large mixing bowl, combine the thinly sliced raw onion with the red wine vinegar, minced garlic, lemon juice, salt, and cracked black pepper. Toss well and let sit for 5 minutes to mellow the onion and build the sharp brine.

Pour in the olive oil and whisk or toss to emulsify. Taste and adjust salt or vinegar if needed — it should be bright, punchy, and balanced.

Slice the octopus tentacles into 1-inch pieces. Add them to the bowl with the dressing along with the sliced potatoes. Toss gently but thoroughly, coating everything in the sharp onion oil.

Scatter the chopped parsley over the top, dust with smoked paprika, and scatter the capers across the surface. Toss once more and let the salad rest for 10 minutes before serving.

Serve slightly warm or at room temperature. A final squeeze of lemon and crack of black pepper at the table is welcome.