How to make
Soak the dried peppers in water to hydrate them. Peel and roughly chop the potatoes and also place them in a bowl of water, until it's time to use them.
Finely chop the onion, pepper and garlic and fry them in olive oil over moderate heat.
As soon as they soften, pour the tomato puree and cook for another 5-7 minutes.
During this time, scrape the flesh from the hydrated peppers with a knife and add the resulting paste to the resulting sauce, mix briefly.
Strain the potatoes from the water and put them over the heat with everything else. After 2-3 minutes, pour the fish broth and cook under a lid for 20 minutes, or until the potatoes are fully cooked.
Cut the tentacles of the octopus into slices and add them into the dish. Boil everything together for another 3-4 minutes and remove from the heat. Sprinkle with chopped fresh or dried parsley.
Note: Traditionally, the dish is cooked in a clay pot, but if you don't have one, you can also cook it in a regular pot.
Enjoy your meal!
