Ingredients

• 4 tablespoons extra-virgin oil olive
• 3 cloves garlic, crushed
• Red chili peppers, crushed, optional
• 5 anchovy fillets
• 20 capers
• 2 pounds octopus*, cut into 1-inch cubes
• 12 cherry tomatoes, quartered (about 1 cup)
• Bunch of fresh Italian parsley, finely chopped
• Salt

Instructions

1. In a pan, heat up the extra-virgin olive oil. Add the garlic, chili peppers, anchovies, and capers, and let cook together for 30 seconds.
2. Add the octopus and stir. Stir in the cherry tomatoes and parsley. Let the stew cook on low to medium heat for approximately 1 hour, or until tender. Add salt, to taste.