Octopus alla luciana with toast

Ingredients

For 1 serving

• Octopus250 g
• Canned peeled tomatoes200 g
• Black olives15 g
• Capers5 g
• Garlic1 clove
• Chili pepperto taste
• Bread50 g
• Extra virgin olive oil12 g
• Parsleyto taste

Contains: gluten, shellfish,

Method

1. Rinse the octopus and, if it isn't already cleaned, turn the head inside out, empty it and remove the beak at the centre of the tentacles. Peel and crush the garlic.
2. In a heavy-based lidded saucepan heat the oil over medium heat with the garlic and chilli for 1–2 minutes, until the garlic is golden.
3. Add the whole octopus, cover tightly and cook over medium-low heat for 15 minutes without adding water: it will release its own liquid and curl up.
4. Add the crushed peeled tomatoes, black olives and rinsed capers, cover and cook over low heat for 40 minutes, until a fork slides easily into the tentacles and the sauce is thick. No salt needed: octopus, olives and capers are already salty.
5. Meanwhile toast the sliced bread for 2 minutes per side, until crisp.
6. Lift out the octopus, cut it into pieces and return it to the sauce; finish with chopped parsley and serve with the toasts.