Remove the octopus eyes and the beak by cutting the sak length wise.

If dealing with a big octopus you can tenderize by hammering the meat.

Wash the octopus thoroughly to clean tentacles from sand particles

In a large pan fill with water up to 3/4 and put all ingredientes to a boil except the octopus.

Dip the tips of the tentacles so they curl up. Then put the whole octopus in and simmer for 60 min (30 min for every half kg of octopus)

Take any soda or water bottle and cut the upper part where the cap goes so that there is a wider hole.

Cut the octopus tentacles and dice the rest. Place all of it inside the bottle in a orderly fashion.

Cut around the bottle vertical wise but not all the way just so that you can close it with the remaining plastic trimmings.

Close the bottle and freeze over night with a weight on so that it compresses the octopus. Remember to open little holes at the end of the bottle so that the excess liquid come out.

Slice the octopus with an electric slicer very thinly and arrange them in a plate. Add olive oil, salt, lemon juice and even paprika to your liking. You can create your own dressing.