Remove the eyes, bladder and beak from the octopus. Rinse and cook in already boiling water (from 15 to 25 minutes, depending on the size of the octopus) then let cool in its cooking water.
Drain and cut into strips about half an inch wide; season with the lemon juice, extra-virgin olive oil, finely minced parsley and garlic, salt and chili pepper. Serve at room temperature.
A light dish, perfect with fresh and slightly fruity wines like Donnafugata SurSur and Anthilia.
