Purpu alla Pignata – Octopus alla Pignata

INGREDIENTS

• 1 kg of octopus;
• 1 Onion;
• green olives (optional);
• a few bay leaves;
• 1 clove of garlic;
• 1 sprig of parsley;
• 3 Tablespoons Oil;
• 400 gr of tomatoes

STEP

1. Clean the octopus, wash it and cut it into large pieces;
2. Wash and chop all the onions and parsley;
3. Wash the tomatoes, blanch them for 1 minute to remove the skin more easily, remove the internal seeds and cut the remaining pulp into small pieces;
4. Place the onion, garlic, olives, bay leaves, parsley, tomatoes and extra virgin olive oil inside the pignata and leave to fry for a couple of minutes over medium heat;
5. Add the octopus, salt and pepper to taste;
6. Cover with the lid and lower the heat;
7. After a few minutes you will notice that the octopus will release all its water;
8. Let it cook for an hour or more until it becomes very tender and a thick sauce forms. Plate and… enjoy;