Having adopted one or other of the methods outlined above for dealing initially with the octopus, prepare some aromatics: two or three peeled garlic cloves; chopped fronds of wild fennel; coriander leaves if you grow the plant, otherwise parsley and celery leaves. Add a fewcoriander seeds; two or three peeled tomatoes, seeded; and half agreen hot pepper, seared and seeded. You don’t need salt.
Heat some olive oil in a heavy pan, throw in the aromatics, simmer for a few minutes, then add aglass of white wine and aglass of water, put in the cut up octopus and atablespoon of wine vinegar. Cook fairly rapidly for 14 hour; taste a piece and, if it is not yet sufficiently tender, simmer for a while longer on a low heat, then leave to cool and serve. An excellent dish in very hot weather.