Clean the squid. Then add water and bring to a boil with a dash of white wine, vinegar and salt. Slowly pour the pulpo into the no longer boiling water and let it steep in hot but not boiling water. Depending on the size of the animal, this can take 2-3 hours. Then take out the squid and test it on one piece to see whether it is nice and soft and then cut it into slices.

Then cut the celery into slices, refine with lemon juice and olive oil. Then add the sliced ​​pulpo, sprinkle the parsley over it and mix the salad well. It is best to let it sit for a while before serving.

Clean the porcini mushrooms and cut them into not too thin slices. Heat the olive oil in a wide, shallow pan. Add the garlic cloves. Then fry the mushroom slices in it on both sides until golden brown. Season with salt and pepper.