Stewed octopus with peas and bread

Ingredients

For 1 serving

• Octopus220 g
• Peas120 g
• Tomato passata120 ml
• Bread50 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: April – June

Method

1. Rinse the octopus under cold water, removing any sand from the suckers, and cut it into pieces of about 3 cm.
2. In a saucepan warm the oil with the crushed garlic over medium heat, add the octopus and cook for 5 minutes, stirring: it will release its liquid and turn deep purple.
3. Add the passata, bring to the boil, turn the heat down low, cover and cook for 45 minutes, stirring now and then and adding a splash of water if the sauce gets too dry.
4. Add the peas and cook for another 10 minutes, until the octopus is tender when pierced with a fork and the sauce is thick; taste and only now add salt, as octopus is naturally salty.
5. Turn off the heat, remove the garlic and finish with chopped parsley.
6. Serve with the bread, great for mopping up the sauce.