Bring the water to a boil then add the potatoes. Boil just until a knife easily slides into the potatoes.
In a stainless-steel bowl add ice and remaining water. Remove the potatoes from the pot with a slotted spoon and place them in the ice water bath to cool. Once cool remove potatoes from water and place them in a separate stainless-steel bowl.
Add butter to a sauté pan over medium heat. Add the garlic and cook for 20 seconds. Now add the octopus to the pan and cook for 1-2 minutes. Pour the white wine in the pan and simmer for 1-2 minutes. Remove octopus from pan and cool.
Add the cooled octopus to the bowl with the potatoes along with sea salt, black pepper, lemon juice, parsley, and olive oil. Fold together gently.
Portion mixture on two plates and serve.
Ingredients
2 ea. Bay Winds® Octopus Tentacles, cut into 1/2 in. pieces
