1 kg of octopus
2 dl of wine vinegar
1 dl of olive oil
Salt, pepper, wine vinegar, tomato
1 tablespoon garlic
Unfreeze the octopus, then cook it in salt water. When half done add 2 dl of vinegar. Cook for 1 hour and 30 minutes. When finished with cooking leave to cool down, chop the octopus, cut it and season with: 1 dl of olive oil, salt and pepper, wine vinegar with the addition of diced tomatoes and 1 tablespoon of garlic.