Heat the olive oil in a large, heavy-based frying pan over medium heat, add the onion and cook for 1–2 minutes or until softened. Add the garlic and chilli flakes and cook for for another 1–2 minutes. Add the octopus and stir-fry for 2–3 minutes, then pour in the wine and cook for 1–2 minutes or until the alcohol has evaporated. Add the water and bring to a simmer, then cover with a lid and cook over low heat for 1–½ hours or until the baby octopus is tender. Taste for salt and adjust accordingly.

Scatter with chopped parsley and serve hot with chunks of bread to mop up that glorious sauce.

Note

• To clean baby octopus, take a small sharp knife and cut a slit in the head. Clean out the guts and ink sac and rinse under cold water to remove any grit. Gently push your thumbs through the middle part of the body to extract the beak.

Join Joanne and Frank on Facebook at

Everybody Loves Italian

and

Visit us on the web at dev.everybodylovesitalian.com