1lb octopus, either small or large
4 cloves garlic, finely chopped
1 tin chopped tomatoes
125ml white wine
1 bunch fresh flat-leaf parsley
1 red chilli, chopped
100g cooked borlotti beans
10 cherry tomatoes, halved
salt and pepper
Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water. Cool and remove innerds and beak.
Cut the octopus tenticles into pieces, then cut the head into slices and score them as you would squid.
Heat a glug of olive oil, in a large pan over a medium-high heat then add the chopped garlic and and chilli and saute for minute or two.
Add the octopus which will cook very quickly, and saute for two minutes.
Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes then add the tinned tomatoes bring to a simmer.
Put lid on to cover the pot and simmer for 20 minutes.
Check the octopus -- sometimes small ones will be tender in just 30 minutes,but if they are still chewy, cover the pot again and simmer for up to another 10 minutes.
When you think you are about 10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce and add the chopped tomatoes and borlotti beans and cook for 10 more minutes.
To serve, add the parsley and season.