Octopus rice

1. Place the octopus in a pan, cover with water and heat. Bring to a boil, covered and over a low heat, for about 20 minutes.
2. Peel the onion and garlic cloves and finely chop them. Pour the oil in a pan, let it warm and add the chopped garlic and onion and the bay leaf. Skin the carrots, cut them into cubes, add to the onion and cover the pan. Wash the tomatoes and cut them into cubes, at the same time that you clean it with seeds, add it to the remaining vegetables and let it cook, covered and over a low heat, for about 10 minutes.
3. Drain the octopus, stir the liquid that resulted from cooking and add boiling water to 8 dl. Pour over the vegetables and let them resume boiling. However, cut the octopus into small, more or less uniform pieces. Once the broth is boiling, add the rice and pieces of octopus, season with salt and cook, covered and over a very low heat, for about 15 minutes. Drizzle with the lemon juice, add the chopped parsley and serve without delay.
4. Accompany with a mixture of several lettuces seasoned with a tablespoon of oil and vinegar.