Calamari and Pea Salad

Thaw the peas. Rinse the octopus thoroughly under running water, pat dry and cut in half. Peel the onions and garlic. Cut onions into strips and slice garlic. Cook the octopus with onions and garlic over not too high heat in hot olive oil for 4-5 minutes. Deglaze with the wine, add parsley (set aside a few plucked leaves for garnish) and let simmer gently 4-5 minutes on a low heat. Remove from heat, take out the parsley and mix in the peas. Let cool to lukewarm and season with lemon juice, salt and pepper. Serve with parsley.