Preparation:
First of all, clean the octopus: turn the head, cut out the eyes and the tooth, remove the entrails. Wash the octopus under running water and turn back the head. Take a pot and pour some oil. Add two cloves of garlic, chilli and parsley stalks. Add the peeled octopus and tomatoes (or fresh tomatoes if in season) and crush the tomatoes manually. Now take some baking paper and put it as a lid on the pot and then cover it with a lid (if it doesn’t close, add a weight above the lid). Cook for half an hour and then try it with a fork (to do a cooking trial). Serve the octopus with sauce and toast.
