Octopus Salad with Celery
Rinse octopus. Place octopus into a pot with 2 liters (approximately 8 cups) of water combined with vinegar and 1 tablespoon of salt, bring to a boil and simmer, covered, for about 1-1.5 hours. During the last 15 minutes, add herbs. Check octopus for doneness with fork (if soft, then octopus is ready). Remove from water and cool slightly.
Rinse, dry and slice celery. Blanch in boiling salted water for 2-3 minutes. Drain well.
Peel garlic and chop finely. Mix with lemon juice, a little of cooking octopus liquid, celery and oil and season with salt and pepper.
Cut octopus into bite-sized pieces and place in the marinade. Let stand for about 2 hours and season to taste. Serve.