Catalan-Style Octopus Salad

Method

1. Place the octopus in cold water with bay leaves and peppercorns. Bring to a boil, then cover and cook for at least one hour.
2. Peel the carrots and cut them in half lengthwise, then into small pieces.
3. Peel the celery and cut into small pieces (save scraps for stock).
4. Cut the spring onion into small pieces, including the green part.
5. Cut the cherry tomatoes all at once by placing your hand on top and slicing through with a serrated knife.
6. Peel the avocado and cut into small pieces.
7. When the octopus is cooked, cut the tentacles into rounds.
8. In a bowl, combine the octopus with the vegetables: spring onion, celery, carrots, cherry tomatoes, avocado, Taggiasca olives, and arugula.
9. Dress generously with extra virgin olive oil, salt, black pepper, orange juice, and sweet paprika.
10. Mix well and serve.