- octopus legs (one per person?)
- garlic 2 – 3 gloves
- tin of whole tomatoes
- dried chilli flakes 1 tsp
- olive oil
Wash the octopus in salty water, rinse and cut into thick slices. Thinly slice the garlic and shallot. Sauté the garlic and shallots in olive oil until they start to have a little colour, add the octopus pieces, cook for a minute, then add the child flakes and tomatoes. Break up any large pieces of tomato. Season. Simmer for 15 – 20 minutes on a medium heat, partially covered.
Uncover and cook for another 10 minutes to let it reduce / thicken.
Really good with a pasta like Bucatini or Linguine.
Optional: sit back and remember how good this was when you ate it in Valetta.