Chatrou (octopus stew)

Instructions

1. Rinse the octopus with lime, then cut it into 3 to 4 cm pieces. Freeze it overnight beforehand to tenderise it, or simmer it gently for 30 minutes.
2. Slice the onions and chop the garlic. Soften them in oil in a casserole until translucent, about 5 minutes.
3. Add the tomato purée, then the diced tomatoes. Let them stew for 5 minutes, stirring.
4. Add the octopus, the thyme, the celery stalk and the whole chilli, without piercing it. Stir to coat the pieces in sauce.
5. Cover with just enough water, season lightly with salt and pepper. Cover the casserole and simmer gently for 45 to 60 minutes, until the octopus is tender when pierced with a fork.
6. Remove the chilli (if it's pierced it becomes very hot) and the celery. Adjust the seasoning, then scatter with spring onion and parsley and serve hot with the rice.