Cut the peppers and carrots into fine strips, the onion into translucent thin crescents, and the celery into cubes. Wash the octopus and put it to boil in salted water with 1 cork. To check if the octopus is ready, poke it with a stick or skewer. If it inserts easily, remove the octopus from the heat.
Drain it and cut it into pieces. Fry the chopped vegetables briefly in highly preheated oil (not much) with the bay leaf. Then put them into a bowl along with the octopus pieces.
Top the dish with a dressing of lemon juice, balsamic vinegar, salt, pepper to taste. Lightly sprinkle it with parsley and serve.