Sautéed Octopus

Method

1. Rinse the octopus thoroughly under cold water, then place it in a pot of boiling water and cook for 25 minutes until tender before draining and cutting into bite-sized pieces.
2. Dice the tomatoes and set them aside while you heat the olive oil in a wide sauté pan over medium-high heat.
3. Add the octopus pieces to the hot olive oil and sauté for 5 minutes, stirring occasionally, until they develop a light golden color on the edges.
4. Add the diced tomatoes to the pan and stir everything together, cooking for an additional 5 minutes until the tomatoes break down into a thick, glossy sauce that coats the octopus.
5. Reduce the heat to low and let the sote simmer for a final 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
6. Remove the pan from heat, scatter the freshly chopped parsley over the top, and serve the ahtapot sote immediately while hot.