1 large octopus - approximately 100g
1/2 cup of olive oil - 120ml
3 medium-sized tomatoes, ripe and well-matured - 360g
Small piece of finger-like pepper
1 cup of fresh parsley leaves
2 cloves of garlic - 8g
1 large octopus - approximately 100g
1/2 cup of olive oil - 120ml
3 medium-sized tomatoes, ripe and well-matured - 360g
Small piece of finger-like pepper
1 cup of fresh parsley leaves
2 cloves of garlic - 8g
Beat the octopus on the table with force to make it soft
Remove any ink sacs
Wash very well under running water
Place the entire octopus, olive oil, tomato halves without seeds and peels, pepper, parsley, and garlic in a clay pot, everything finely chopped
Season to taste
Cover the pot first with a piece of parchment paper or aluminum foil
Tie with twine and then cover again, to prevent steam from escaping during cooking, which should take about 2 hours over low heat
Check periodically to see if it's sticking to the bottom
Serve directly from the pot, cutting just before serving
Serves 4 people.
