| • | Clean the octopus and remove the edible flesh.
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| • | Keep the flesh in a plastic bag and beat it.
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| • | Cut the flesh into pieces with a knife.
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| • | Rinse in salted water and drain.
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| • | Transfer the pieces to a pot.
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| • | Stew the pieces over a low flame for an hour. If the liquid is too dry, add little hot water.
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| • | Meanwhile, Peel and chop the onions. Chop the tomatoes also.
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| • | Fry the onions in olive oil till tender.
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| • | Add chopped tomatoes and crushed garlic.
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| • | When tomatoes become soft, add the chopped olives, capers and all herbs.
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| • | Raise the temperature of boiling stew and pour 1/4 bottle red wine.
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| • | Now reduce the flame and simmer slowly till the amount of liquid reduces considerably.
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| • | Serve the stew with boiled potatoes. |
