Spanish Style Octopus Salad
Rinse the squid and pat dry. Bring 2 liters (approximately 8 cups) water, the lemon juice, vinegar and 1 teaspoon salt to a boil, cook the squid for about 20 minutes over medium heat.
Cut an "X" in the bottom of each tomato, blanch, peel, quarter, core and dice the flesh.
Peel the garlic and onion and chop finely. Mix the oil with the vinegar, garlic, onion and parsley and season with salt and pepper.
Remove the pot from the stove and let the squid cool in the broth. Cut the bodies into rings and the tentacles into bite-sized pieces. Toss with the vinaigrette and tomatoes, let marinate briefly and serve.