Clean the octopus by removing the entrails, eyes and beak and washing them. Cook them over a low heat and covered, in a clay ‘pignatta’ with water, oil, garlic and cherry tomatoes for a variable time from 20 minutes to 3/4 of an hour depending on the size of the octopuses, which will be pricked with a fork to check the cooking.
This recipe has already been read 45 times!