1. In 1 liter of cold water dip the octopus, bring to a boil, over medium heat, and add two scoops of bouillon granules. Reduce the heat to low and continue to simmer for 35 minutes; after cooking let cool and then drain the octopus, Privatel the skins and cut into chunks. Meanwhile, boil the potatoes in salted water until completion of cooking; drain them, spellatele and cut into rounds.
2. In a bowl mix the potatoes with octopus and chopped parsley, seasoned with extra virgin olive oil, lemon juice, salt and pepper. Prepare now for the baskets: in a hot pan, spread evenly around 30g of parmesan.
3. As soon begin to brown, the wafer taken with a spatula and place it on a glass turned upside down, so as to take the shape. Let cool, gently turn the grain baskets and fill them with octopus salad and potatoes.