Octopus carpaccio salad Recipe

It's a cold dish for hot days. Ingredients for 3-6 people:

1.3kg octopus, broth: 1 onion, 1/2 carrot, 1 celery stalk, 1 leek, 1 garlic clove, 1 bay leaf and 4 parsley branches, 1 tablespoon of salt, 2 liters water, 3 ripe tomatoes cut into cubes with peel, without seeds 4 tablespoons of tapenade (I'll put the recipe in a separate post) 3 tablespoons chopped pistachios salt, black pepper and olive oil .

Wash the octopus, remove the head and reserve. Prepare the broth: put a drizzle of olive oil in a large hot pan and sauté the coarsely chopped vegetables. Add 2 liters of water and add the parsley, bay leaf and salt. As soon as it boils, place the octopus in the broth. As soon as it boils again for 45 minutes, remove the octopus and place it in a bowl with ice water to give a thermal shock. Cut the octopus by separating the tentacles. Remove excess skin from the tentacles. Stretch a sheet of plastic film on the workbench. Place the tentacles next to each other on top of the plastic film. Roll up to form a bundle of tentacles well stretched horizontally. Wrap in plastic wrap and place in the freezer for 4 hours. It will be almost frozen. Remove from the freezer and slice thinly. Place on the serving plate. Season the octopus with salt, pepper and olive oil around the plate. Place the chopped tomatoes (drizzle with olive oil) in the center of the plate with the tapenade on top of the tomatoes. Finish with pistachios over the octopus. If you don't have pistachios you can use pinolis, chopped cashews, alm