Braised Octopus

• 1/2 cup olive oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/2 teaspoon chili-pepper flakes
• 1 large octopus, about 6 pounds, cleaned, body discarded, tentacles cut into 1/2-inch chunks
• 3 cups fresh tomatoes, peeled, seeded and minced
• Salt and freshly ground pepper to taste
• 1/2 cup minced Italian flat-leaf parsley
• 4 thick slices crusty country bread

1. In a large, heavy pot over medium heat, warm the olive oil.
2. Add the garlic and ginger, and cook about 2 minutes.
3. Add the chili-pepper flakes and the octopus.
4. Cover.
5. Lower heat.
6. Braise until tender, about 1 1/2 to 2 hours, stirring frequently.
7. Add tomatoes and stir well.
8. Add salt and pepper to taste.
9. Stir, cover and simmer for 10 more minutes.
10. Add parsley.
11. Serve with grilled country bread.

olive oil, garlic, ginger, chilipepper, octopus, fresh tomatoes, salt, italian flatleaf, crusty country bread

Taken from cooking.nytimes.com/recipes/5480 (may not work)