Ingredients-servings per 4 persons:
800 g Octopus of rock
half a pepper
1 bunch parsley
2 Tablespoons extra virgin olive oil
Clean the Octopus, emptying the bag and eliminating the beak and eyes. Wash in running water and batteteli on the countertop so the meat intenerirne.
Without drain too, put them in a crock and toss with oil, salt, chopped parsley and a little chopped bell pepper. Close tightly the Pan placed under the cover a cartapaglia sheet.
Put on the lid a few weights and cook over medium heat for at least an hour and a half. Remove from heat and serve. You can optionally accompany with a tomato sauce, parsley, garlic and chilli.