Octopus Stew

Method

Cut the octopus into bite-sized pieces and blanch in boiling salted water for 45 minutes until tender, then drain. Heat the olive oil in a large heavy-bottomed pot and sauté the onions and garlic until softened. Stir in the tomato paste and cook for 2 minutes, then add the tinned tomatoes, red wine, water, bay leaves, and the cooked octopus. Bring to a simmer, add the diced potatoes, and cook for 25-30 minutes until the potatoes are tender. Season with sea salt and black pepper to taste, then stir through the fresh parsley and serve hot with crusty bread.