Octopus Salad 2 lbs. PanaPesca frozen Octopus 2 cups Extra Virgin Olive Oil Juice of two lemons 3 cloves garlic, minced 3 shallots, finely chopped fresh chives fresh parsley Salt and freshly ground pepper to taste Boil octopus until tender (about 60 minutes) in salted water. Whisk together remaining ingredients, which should constitute a thick, clingy and herby dressing. When octopus is cooked, cut into generous 1" chunks and, while warm, toss into dressing. Serve at room temperature with a baguette and dry wine