• 2 large octopus, around 1 kg
• 5 potatoes, around 1 kg
• 10 winter tomatoes, or very ripe cherry tomatoes
• 2 cloves of garlic
• 1 white onion
• 2 small leeks
• parsley
• pepper or chili peppers
• half a cup of white wine
• extra virgin olive oil

Peel the potatoes and put then in a bowl of water for a few minutes, then cut them each into eight pieces. Immerse the tomatoes into boiling water for a minute to make it easier to peel them and then cut them into little pieces. Thinly slice the onions into rings, cut the white part of the leeks and chop with the garlic.

Cut the previously cleaned octopus into medium size pieces. Heat oil in a heavy bottomed stove-top casserole, enough to cover the surface. Add the octopus and cook over medium-low heat for thirty minutes.

Add the potatoes and the white wine, stir in. Add the rest of the ingredients and cover the pot, cook for an additional thirty minutes. Check to see if the octopus is cooked by penetrating it with a fork, it should not be tough.

Serve with crusty bread.