Octopus is a traditional food for populations along the coast. It is usually boiled or stewed in several ways. And it combines well with most ingredients. The common octopus (Octopus vulgaris) is the best one when it comes to driying it.
In the old days, octopus was repeatedly struck with a wooden mallet, before being driyin it, to break its nerves and soften its flesh. Nowadays, such process has been replaced by freezing octopus for at least two weeks. Then, it is washed with sea water or salted water. Afterwards, It is cut by the upper part of the tentacles for it to be dried under the sunlight, between two and four days.
Octopus is usually grilled over an open flame and it is served as a starting or tapa. Indeed, it is eaten in meetings with friends and celebrations.
The most popular elaboration is serving its tentacles, which are grilled over a flame or barbecued until its skin is toasted and its inner white flesh becomes very juicy. Then, every tentacle is finely cut and the slices are added olive oil before serving them. Some people are used to add some drops of lemon over.