How to make
If it's freshly caught octopus, it should be left in the freezer for about a month before cooking, so that it's not tough.
Put the octopus in hot water and boil it for about 1 hour. Then take out the octopus and cut it into pieces.
Stew the onion and garlic in olive oil. When the onion softens, add the octopus and stew them together for 5 minutes.
Then add the tomato puree, parsley, bay leaf, half the red wine and prosecco and boil over low heat for 40 minutes, by adding water from time to time.
Add the rest of the spices and the other half of the red wine and boil the appetizing goulash for another 10 minutes.
Serve the octopus stew with boiled potatoes or pasta.
