Octopus Salad

ingredients:
1 octopus (about 600 grams (1.3 Lbs))
4 cloves of garlic
1 bunch of parsley
White wine vinegar
Extra virgin olive oil
Salt and black pepper

preparation:
Clean the octopus by removing the entrails, the eyes and beak in the center of tentacles and cook in a pot with salted water, 2 cups vinegar, 2 cloves of garlic and 1 tuft of parsley for about 1 hour and until become soft (or in a pressure cooker with little water and with ½ cup of white wine and half the time).
When cooked let cool the octopus in its water, then cut into little pieces, put it in a bowl and season with 2 cloves of garlic and chopped parsley, salt, pepper and oil abundant.
Leave marinate for at least 2 hours.
Can be served cold, but it's even when heated.