Octopus with Potatoes and Peppers

Method

1. Heat a generous drizzle of olive oil in a large casserole over medium heat. Add two cloves of garlic, lightly crushed, and a whole chili pepper (optional) and let them warm up.
2. Clean the baby octopus by removing the beak and internal sac. Add the octopus to the casserole and brown over medium-high heat, stirring occasionally, until most of the released water evaporates (about 5 minutes).
3. Meanwhile, cut one bell pepper (preferably two colors) into fairly large pieces. Peel and cut potatoes into similar-sized chunks.
4. Once the octopus has browned and only a little liquid remains, add a small amount of tomato paste and 2–3 tablespoons of tomato passata. Stir well to combine.
5. Add the prepared peppers and potatoes to the casserole. Season with salt to taste.
6. Reduce the heat to the absolute minimum, cover the casserole, and simmer for at least 40 minutes, checking occasionally that there is still some liquid; add a splash of water if needed.
7. Taste and adjust salt if necessary. Serve hot, with bread if desired.