Provençal octopus

Preparation:

Preparation: Clean and wash the octopus, then beat it to soften it. Peel celery, onion and parsley. Bring the water to the boil in a saucepan with the bay leaf, celery and carrot pieces, vinegar and salt. Plunge the octopus and cook over moderate heat for about 45 minutes. Drain it, let it cool and run it under cold water to peel it more easily. Drain it and cut it into pieces. Peel and wash the potatoes, cut them into chunks, slice the onion and sauté it in a saucepan with 4 tablespoons of oil. Add the potatoes and cook over high heat for 5 minutes, stirring frequently. Add the octopus, salt and pepper, cover and continue cooking over a moderate heat for about 10 minutes, stirring occasionally. At the end, sprinkle the octopus with the chopped parsley and leave the pan on the heat for another 5 minutes before serving.