1. Octopus washed, cut off the head, remove the entrails and the beak. Rinse again, trying to wash away the slime. If the octopus is big, it is better to beat for softness. Fold octopus in a plastic bag and hit with a rubber mallet or meat mallet. Scald the octopus and remove the coagulated film. You can pre-octopus does not scald and not clear, especially if it is fresh and not very big. Then the octopus turns red. Octopus cut into medium-sized pieces (I left one for decoration).

2. In a pan pour olive oil and fry the peeled garlic.

3. Add the chopped octopus, pour in the soy sauce and simmer for about 10 minutes over medium heat, stirring occasionally. Octopus needs to put enough water, but if not, you can add a little water.

4. Celery chop and add to the octopus. Simmer all together on the fire a little below average about 25 minutes (time will depend on the size of the octopus, the bigger the octopus, the longer it takes, the extinguishing process). The octopus should be soft enough.

5. Potatoes wash, cut into medium cubes. Put in a saucepan the octopus (along with liquid), on top of the potatoes. If necessary, add salt to taste (I didn't need it). To extinguish on slow fire under a cover.

6. For 5-7 minutes until the potatoes are done, slice the olives (I have a stuffed hot pepper) and add to the potatoes. This step is not mandatory, if you do not like olives, you can omit it. You can add capers or a pinch of red hot pepper.

7. For a couple of minutes until cooked dishes to wash and dry the parsley, chop arbitrarily. You can add parsley to potatoes and simmer until potatoes are done. You can just sprinkle the finished dish with fresh parsley. Both the variants are good in its own right.