This dish makes a succulent starter, or a main dish when served with toast. In either case, bread is a must for wiping the plate.
Ingredients (serves 4):
1.2 kg of fresh rock octopus (ideal weight is about 300 g each)
2 tablespoons chopped parsley
4-5 tablespoons extra virgin olive oil
2 peeled tomatoes
First make sure that the octopus have been curled. Wash them well under running water and remove the eyes and beak using scissors or a pointed knife. Place the octopus in a pan and season with the oil, onion, chopped parsley, finely chopped tomatoes and pepper. Cover the pan and cook on a low heat for 45 minutes, so that the octopus cooks in its own juices. Test the tentacles with a fork to make sure the octopus is tender, then remove the pan from the heat. (If not cooked, add a little water to the pan and continue cooking for a few more minutes).
Octopus can be divided into two types according to its habitat: rock octopus and sand octopus. Rock octopus is greyish-green with a double row of suckers on each tentacle; large rock octopus are known as “piovra”. The smaller sand octopus are white, with smaller tentacles.