1) Immerse the octopus in a pot with 2 l of cold water is white vinegar, bring to a boil and continue cooking for about 20 minutes; then remove from the heat, add salt and let it cool.

2) Drain the octopus from the cooking water, remove the skin and cut it into chunks; transfer them to a bowl, season with paprika, oregano, anchovy fillets into small pieces, Xeres vinegar and 6 tablespoons of oil.

3) Cut the bread into squares and toast them in a non-stick non-fat pan, until golden and crunchy. Add the bread to the seasoned octopus, stir, add the parsley and basil coarsely cut, i chili Peppers cut into rounds, salt, pepper and serve immediately.