RGFE

Directions

Step 1

Clean the octopus thoroughly in water and salt. Coarsely chop the anchovy, shallots, and capers. In a saucepan, add a drizzle of oil, the garlic clove (core removed) and the parsley stalks. Once the garlic is translucent, remove the garlic and parsley stalks, and put in the octopus over a medium heat.

Step 2

Next add the previously prepared anchovy mix, and stir, taking care not to burn anything. (for those who want spice, add the chilli now to avoid burning it). Deglaze with the wine, and once evaporated add the canned cherry tomatoes. Cover with a lid and cook the sauce for 10 minutes over low heat.

Step 3

Remove the lid, add the olives and cook for another 5/6 minutes until the sauce thickens. Now check the octopus is done by inserting a fork into the mouth area: if the fork comes out easily the octopus is cooked.

Once ready, serve on slices of toasted bread or serve with croutons and a little roughly chopped parsley.