If you are using fresh octopus, boil it for 10 minutes in some salted water with a garlic clove and bay leaf.

Once cooked enough, drain the octopus and let it cool down fully in the fridge. In the meantime slice the tomato in half and remove the watery seeds. Discard them. Then dice the tomato up finely and do the same with the cucumber. Add both to a medium mixing bowl.

Stir and then add the red onion and the freshly chopped parsley.

Add the olive oil and the red wine vinegar. Season with a pinch of pepper and salt as well.

Stir the salad well. Then slice the chilled octopus tentacles into smaller bite-size bits and add them to the bowl.

Stir and put the salpicon in the fridge for 30 minutes. Then check the seasoning and add extra pepper, salt, olive oil or red wine vinegar to taste if necessary. Serve the salpicon cold.