Provençal Octopus

Wash the octopus well, especially the tentacles. Squeeze it with your hands to soften the meat.

Cook the whole octopus with the onion, also whole and peeled (if you have spiked cloves, the better).

When the onion is cooked and tender, the point of the octopus must be done. This technique will vary slightly, depending on the size of the octopus and onion.

It is always worth stabbing it with the knife to make sure it is soft.

When the octopus is ready, remove it from the pan and cut the tentacles and set aside.

Fry the chopped garlic in olive oil and butter.

Reserve the garlic and keep the oil and butter melted in the skillet. Fry the tentacles.

Squeeze ½ lemon juice while frying the tentacles. When ready, add the garlic and chopped parsley.

Serve with potatoes, for example. Enjoy your food!