4 tablespoons extra-virgin oil olive
3 cloves garlic, crushed
Red chili peppers, crushed, optional
5 anchovy fillets
2 pounds octopus*, cut into 1-inch cubes
12 cherry tomatoes, quartered (about 1 cup)
Bunch of fresh Italian parsley, finely chopped
*Have your fish monger prepare the octopus for cooking. If it is a baby octopus (approximately 1 pound) it can be treated like squid. If it is any larger it must be cleaned and boiled to tenderize it before preparing in this recipe.
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