Stuffat tal-qarnit (octopus stew)

Instructions

1. If the octopus is frozen, thaw it slowly in the fridge. Rinse it, then cook it for 10 minutes in boiling water to tenderise it, and drain.
2. Cut the octopus into 3 to 4 cm pieces, keeping the tentacles separate.
3. In a casserole, heat the olive oil and sauté the sliced onions for 8 minutes, until translucent.
4. Add the chopped garlic and tomato purée, then cook for 2 minutes.
5. Add the octopus pieces, deglaze with the white wine and let it reduce for 3 minutes.
6. Add the crushed tomatoes, bay leaf, thyme and chilli, then cover and simmer gently for 45 minutes.
7. Add the potatoes cut into large cubes, the olives and a little water if the sauce is too thick. Continue cooking for 30 minutes, until the potatoes are tender.
8. Adjust the seasoning, sprinkle with parsley and serve with country bread for mopping up the sauce.