Basque-style Octopus Braise - Be Inspired - Food Wine Travel

Ingredients

• 300g baby octopus
• ¼ cup extra virgin olive oil
• 1 brown onion, finely diced
• 1 clove garlic, crushed
• 1 red capsicum, diced
• 2 pale green bullhorn chillies, diced
• 1 teaspoon thyme leaves
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon ground Piment d’Espelette, plus extra for serving
• ¼ cup dry white wine
• ¼ cup water, more or less, to cover