Octopus (polipo) or Squid (calamaro) Salad - Please, if you've never tried octopus or squid, try it with this recipe.  It is delicious.  It is not slimy.

 

Ingredients for 4 persons:
Octopus or Squid (raw; fresh or frozen)      2 pounds
Garlic (fresh - coarsely chopped):               3 or 4 cloves
Parsley (fresh - coarsely chopped or dried): 4 heaping tablespoons
Olive oil (extra virgin):                             1/2 cup
Lemon juice (fresh or bottled):                  * to taste
Salt:                                                         to taste

How to do it:
The most difficult part of this recipe is cleaning the octopus or squid. 
Octopus is decidedly easier. 
To clean octopus, insert one or two fingers up inside the body and turn the body inside out. 
Scrape away all entrails and rinse the body well. 
Next, cut out the eyes with scissors or a very sharp knife. 
Finally, remove the mouth which is found at the center of the octopus where the tentacles meet the head and body. 
To accomplish this, just push with a finger from the inside (where you just removed the eyes). 
A black chitinous-like material encased in a soft sphere is what you're looking to remove.
The difference between cleaning an octopus and a squid is that, with a squid,  you pull the tentacled half out of and away from the body part. 
Then you turn the body inside out if it is large enough. 
If not, start at the tip of the body and squeeze with your thumb and forefinger while sliding them to the opposite end (like a tube of toothpaste).
Do this several times. 
Rinse the inside of the body thoroughly.
An octopus does not require skinning where as the squid does. 
Skinning a calamaro is simple. 
Just pinch and pull at the skin until it starts to come loose then pull it off in sheets. 
It usually comes off pretty easily. 
Now you can remove the eyes and mouth in just the same way as described for the octopus.
From this point forward, the preparation for both animals is exactly the same so we'll use octopus from now on.
Put the octopus in a sauce pan large enough to easily accommodate it and completely cover it with cold water. 
Heat the pan over medium-high heat until the water comes to a full boil, reduce the heat and simmer the octopus for 25 minutes.  Remove the pan from the heat and leave the octopus in the hot water for about a half hour. 
Remove the octopus from the water and let the octopus cool to room temperature. 
When cooled, cut the octopus, including the tentacles,  into bite-sized pieces and place in a serving bowl. 
Add the garlic, parsley, olive oil, lemon juice, and salt. 
Toss lightly.  Chill for one hour in the refrigerator. 
Serve chilled.