Instructions: Cut tentacles from octopus and discard head. In a large kettle combine octopus, carrots, onion, parsley, peppercorns, cloves, bay leaf, and halved celery rib with water to cover. Bring water to a boil and simmer, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture
30 minutes.

While octopus is cooking and cooling, in a saucepan simmer beans in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat. Cool beans in cooking liquid and drain.

Transfer octopus with tongs to a colander and rinse gently under cold water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut into 1 1/2-inch-long pieces. In a bowl, combine octopus and beans. Salad may be prepared up to this point 1 day ahead and chilled, covered.

Chop enough arugula (preferably larger leaves) to measure about 1/2 cup.

In a large bowl toss together octopus and beans, chopped and whole arugula, celery slices, lemon juice, oil, red pepper flakes, and salt and freshly ground black pepper to taste.

Serves 12 as Part of a Buffet.

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