Spanish Grilled Octopus Salad with Orange | America's Test Kitchen

Ingredients

• 1 (4-pound) octopus, rinsed
• 2 cups dry white wine
• 6 garlic cloves (4 peeled and smashed, 2 minced)
• 2 bay leaves
• 1 teaspoon grated lemon zest plus ⅓ cup juice (2 lemons)
• 7 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon sugar
• Salt and pepper
• 1 large orange
• 2 celery ribs, sliced thin on bias
• 1 red bell pepper, stemmed, seeded, and cut into 2-inch-long matchsticks
• ½ cup pitted brine-cured green olives, halved
• 2 tablespoons chopped fresh parsley