Cut octopus in half.
Make a small cut and remove the beak.
Cut off top, and discard the lower section.
Clean out the inside of the top section. Make a slice to open up and scrape out until smooth.
Repeat for each octopus.
Then rinse.
Put octopus in a pan on very low heat for 30 minutes.
Once the octopus have cooked, allow to cool in water released.
Drain and rinse well.
Cut into bite size pieces.
Add garlic, oil and mix well. Salt and pepper to taste. Marinate in refrigerator at least 30 minutes. Garnish with parsley and lemon wedges. Note: Garlic for marinade, not eaten (unless desired.)
