• One bag of BICO DE MAR cooked octopus slices


  •  giant squid tentacles slices  CHINCHORRO


  • Vegetables brunoise (red pepper, green pepper, onion and cherry tomatoes)

  • Salt (a pinch)

  • Extra Virgin Olive oil (1/2 glass)

  • Vinegar (1/4 glass)

  • Fresh parsley

  • Dried oregano (a teaspoon), Celery

  • Lime juice (1/4 glass)

  • 1-2 boiled eggs

Place the chopped octopus or giant squid into a large bowl.

Add the vegetables brunoise, the olive oil, lime juice, vinegar, a pinch of salt, fresh parsley and oregano and let it chill for 1-2 hours.

After that cut the boiled eggs, add them to the bowl and mix it up.