Procedure:

Wash the octopus under running water; remove the entrails, the central tooth and the eyes. Now cut the octopus into little pieces. In a pan put the extra virgin olive oil, brown the cloves of garlic, add the bay leaves and the chili pepper.

Now add the octopus and sauté for a few seconds, then add the red wine, some chopped parsley, return to a boil and lower the heat; cover the pan with a lid and cook for at 50 minutes, more and less, check more and then is it’s ready.

If the sauce reduces too much, add some water. Once the drunken octopus is cooked, add a generous amount of chopped parsley, salt to taste and it’s ready to be served.