Octopus and Beans

Method

1. Dry the octopus in a non-stick pan over medium heat to release its water. This prevents excess liquid and preserves flavor.
2. After about 20 minutes, cut the octopus into coarse pieces using a sharp knife.
3. Prepare a fine mince of celery, onion, and carrot using a food processor.
4. In a terracotta pot, heat some olive oil and sauté whole garlic cloves and a bay leaf.
5. Add the octopus pieces and brown them together with the soffritto.
6. Pour in a glass of white wine and let it evaporate.
7. Add a tablespoon of tomato paste for color and depth.
8. Cook on low heat until the octopus is tender, stirring occasionally.
9. 15 minutes before the end of cooking, add the pre-cooked cannellini beans.
10. Add chili oil and fresh parsley, then turn off the heat.
11. Let it rest for 10 minutes before serving. Serve with crusty bread.