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Ingredients
- 500g ripe tomatoes, peeled and seeded
- 2 garlic cloves, roughly chopped
- 1/4 cup parsley, roughly chopped
- 1/3 cup extra virgin olive oil
- Salt and pepper
- 4 tbsp of water
- 8 octopus, each about 150g, head left on but gutted and washed
Method
Place tomatoes, garlic, parsley and olive oil in pot. Add water, a couple of good pinches of salt and a few turns of pepper. Mix well with a spoon. Place octopus, head first, in mixture. Put pot onto a simmer mat or heat diffuser on a moderate flame and bring to boil. When it begins to bubble, cover octopus with oven paper and place lid on pot. Turn flame down to a simmer and cook for about 20 minutes. Serve hot with cannellini or steamed green beans.
