Octopus with Potatoes and Peas

1kg octopus, cleaned and skinned)

Salt

150ml olive oil

1 large onion, chopped

4 garlic cloves, chopped

400gr can tomatoes

¼ tsp. ground chillies

500gr potatoes, peeled and cut into thick slices)

250gr peas

• Put octopus in a large saucepan without adding water.

• Sprinkle with salt, cover, and let cook in its own juices over a low heat for about 45 minutes.

• Four times during the cooking, lift the octopus out (using a fork) and dip into a pan of boiling water; then run the octopus under cold water and return it to the saucepan to continue cooking.

• Heat olive oil in an oven proof casserole dish and gently fry in it; the onion, garlic, tomatoes and chilli powder for about 10 minutes (or until the onion has turned opaque).

• Add the potatoes and cook for about 5 minutes.

• Add the octopus and enough of its cooking liquid to cover the contents of the casserole.

• Add salt as desired, and let the dish cook gently, uncovered for about 30 minutes (or until the potatoes are tender and the sauce is largely reduced).

• Finally, add the cooked peas to the casserole and heat through.

• Serve the octopus and vegetables form the casserole.

• Serves 4.