Salada de polvo (Octopus salad)

Serves 4

500g cooked octopus tentacles, cut into 2cm pieces 1 large onion, peeled and chopped 1 clove garlic, finely chopped handful fresh parsley leaves, roughly chopped handful coriander leaves, roughly chopped 2 tbs olive oil ½ tbs sherry vinegar salt and pepper

Put the octopus pieces, the onion, garlic and chopped herbs into a bowl. Add the oil and vinegar and toss well together. Season to taste with salt and freshly ground black pepper, and add more oil and vinegar if required.