Place the garlic cloves into the lemon juice and let stand for about an hour, then remove.
Mix Vegeta Delight stock with water, let stand for 5-10 minutes. Add olive oil, lemon juice and mix well.
Cook the octopus in water until tender, drain and let cool a little.
Cut the octopus in small pieces, combine with the prepared marinade and stir thoroughly.
Let the octopus salad cool, sprinkle with parsley and serve as a main meal with grilled toast bread.
In preparation of the marinade you can also use the water the octopus was cooked in.