Preparation

Wash the octopus well.

In a saucepan, add 1 peeled onion studded with cloves, white wine and a drizzle of olive oil.

Cover the pan and cook over low heat until the octopus is tender.

Remove the pan from the heat and let it cool.

Peel and chop the remaining onions and garlic cloves.

Clean the tomato and remove the skins and seeds and chop it into cubes.

Sauté with onion, garlic, tomato and oil for a few minutes and drizzle with beer and a few spoonfuls of the octopus broth.

Let it cook a little and add the octopus cut into pieces.

Season with salt, pepper and chilli and let it cook a little more.

Serve the octopus sprinkled with parsley.

Ingredients

  • 1 fresh octopus
  • 300 g fresh tomatoes
  • 3 onions
  • 2 garlic cloves
  • 2 dl of black beer
  • 1.5 dl of white wine
  • salt q.s.
  • ground black pepper
  • 2 tablespoons chopped parsley
  • 1.5 dl of olive oil
  • 1 chilli