Procedure:

1. Cook the octopus: Bring a large pot of abundant water to a boil. Completely submerge the octopus in the boiling water. Return to a full boil, and cook for 30 minutes. Turn off the heat, cover with a tight-fitting lid, and set aside undisturbed for 10 minutes. Drain, and transfer the octopus to a bath of ice water to stop the cooking. Drain, and set aside.

2. Slice the octopus: Using a knife or a pair of scissors, cut out and discard the head from the base of the tentacles. Separate the tentacles from the base, and set aside. Slice the base into thin pieces and set aside. Cut away and discard any gummy or fatty excesses on the tentacles. (If you prefer, cut away the suckers from the tentacles). Slice the tentacles very thin and set aside.

3. Set on a square fashion approximately about 25 pieces of thinly slice octopus. Add salt and pepper to taste, drizzle some ver jus on the octopus and some extra virgin olive oil, scatter some of the thinly slice recao, add celery micro-greens and julienne of granny smith apple.