Ingredients
- 1½kg octopus
- 150ml extra virgin olive oil
- 3 cloves garlic, crushed
- 1 large chilli, cut in 5 pieces
- 150g pitted black olives
- 1½ tablespoon capers, rinsed, drained
- 250ml white wine
- 2 x 400g cans cherry tomatoes
- 3 bay leaves
- 2 tablespoons chopped flat-leafed parsley
- polenta (see recipe), to serve
- POLENTA serves 8 / preparation 10 mins / cook 45 mins
- 2 teaspoons salt
- 1½ tablespoons extra virgin olive oil
- 330g white polenta flour
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