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1 Cooked Reymar Octopus 1kg

4 medium potatoes for boiling

300g peas

1/2 red onion

1 glass of red wine

2 cloves of garlic

300g Tomato pulp

1 small chili pepper

Parsley qb

Salt qb

Olives (optional) qb

Olive oil to taste

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Cut the onion into half moons and the potatoes into generous cubes.

Sauté the onion with the garlic in a pan.

Cut the cooked octopus into pieces and add to the stew.

Wait 5 minutes over a low heat and add the small chilli pepper and the glass of red wine.

5 minutes later, add the tomato pulp and leave it to taste for 5 minutes.

Add the diced potatoes and let them stew for about 15 minutes.

Add the peas and let them stew for another 10 minutes, along with a sprig of parsley.

Finally, add the olives and simmer for another 3 minutes.