Stuffat tal-Qarnit

Ingredients

• 1 kg octopus, cleaned
• 3 tbsp olive oil
• 1 large onion (150g), finely chopped
• 4 cloves garlic, sliced
• 400g chopped tomatoes (fresh or tinned)
• 2 tbsp tomato paste
• 120 ml red wine
• 1 bay leaf
• 1 tsp dried marjoram or thyme
• 150g peas (optional but traditional)
• Small handful fresh parsley, chopped
• Salt and black pepper to taste
• Optional: pinch chilli flakes