Octopus Salad with Lemon Juice

2 lb of big octopus,
Juice of half a lemon,
4 tbsp oil,
Chopped parsley
2 small onions finely sliced
2 finely chopped green chillies.
Salt and pepper to taste

Finely shred the spinach. Mix together olive oil, balsamic vinegar, tarragon, salt and pepper.
Clean octopus and cook in a sufficient amount of salted water until tender.
Drain well, allow to cool and cut into small bite size pieces.
Mix together lemon juice, oil and some salt and pepper.
Add parsley if used, onions, chillies and octopus pieces to mixture. Mix thoroughly.