Octopus Salad

Simmer the octopus gently with aromatics until a knife slides into the thickest part with little resistance.

Cool the octopus in its cooking liquid, then cut it into bite-size pieces.

Boil baby potatoes until tender and slice them while still warm.

Toss octopus, potatoes, celery, parsley, garlic, capers, lemon, oil, and chile flakes; chill briefly before serving.