Octopus, Fennel and Potato Salad with Aïoli from Sud de France by Caroline Conran

Ingredients

• 2 small octopus, about 350 g – 400 g each, frozen overnight
• 1 tsp smoked paprika
• sea salt, pepper
• 1 bunch flat parsley, chopped
• ½ tsp salt
• 3 tbsp white wine
• 3-4 tbsp olive oil
• ½ bulb fennel, thinly sliced
• 400 ml water
• 6 small yellow waxy potatoes
• plain vinaigrette dressing
• 1 red onion, sliced into crescents
• 4 tbsp capers with their vinegar