- 1 ¾ lb octopus
- ½ cup extra virgin olive oil
- ⅝ lb tomatoes
- 1 clove of garlic
- 1 sprig parsley
- salt and pepper to taste
Clean the octopus, after beating it well and removing the mouth and eyes, then lay it in a terracotta vessel of the same size.
Salt and pepper to taste and pour oil over it.
Close the vessel with two sheets of straw paper, attaching them right round the vessel, put the cover on and cook over a very low heat for about 2 hours, shaking the vessel every now and again to avoid the contents sticking.
At the end, remove the paper and leaving the vessel on the heat, add the chopped parsley and garlic.