1 (2-3 Pound) Octopus
2 Wine Corks
2 Cups White Wine
1/2 Lemon
3 Large Potatoes Cut Into Quarters
Extra Virgin Olive Oil
Fresh Chopped Parsley
Place the octopus in a pot with the wine and lemon. Cover the octopus with water, and place the pot over high heat and bring it to a boil. Turn the heat down to medium, and cook until tender when pierced with a fork. You'll need to check the octopus fairly frequently. Once it is tender, cover and remove from the heat. Allow to cool to room temperature covered.
While the octopus is cooling, boil the potatoes until tender. Remove from the heat, skin and cut into 2 inch pieces. Place in a bowl and add fresh chopped parsley and olive oil to coat lightly. Season with salt and pepper.
Once cool, remove the tentacles from the head and cut into 2 to 3 inch pieces. Cut the head into pieces as well. Season with salt and pepper and mix. Arrange the pieces on individual plates, and drizzle with a little good quality olive oil, and serve with the potatoes on the side.
