Step 1: Cook under pressure the octopus about 15 minutes in a volume of boiling water with a dash of vinegar, then remove the thin skin.

Step 2: Cut the octopus into pieces and sear it over medium heat to make it lose its water, then add a little oil and fry it for 3 minutes.

Step 3: Add the martini, the onions, the tomatoes, the tomato paste, the garlic, the ginger, the thyme, the cloves, a pinch of nutmeg, the bay leaf, salt and pepper and cook for 10 minutes covered.

Step 4: Add the red wine and let it cook under pressure until the wine evaporates and adjust the seasoning.

Sprinkle with chopped parsley before serving.

The Chef’s special touch:

Put the octopus in the freezer for 72 hours before preparing it, this will soften it.