800 g small octopus (squid or cuttlefish)
1 piece red chilli pepper
6 anchovy fillets
4 ripe tomatoes
1 bunch of parsley
1 clove of garlic
salt, pepper, oil

The fish should be cleaned, but make sure that they are skinned, the insides removed as well as the eyes, mouth and ink sac. Was them well and drain. Cook them on a slow heat without any cooking fat for about 5 minutes.
Add the oil, chilli, pepper, chopped anchovies, chopped garlic and the tomatoes, chopped, skinned and seeded. Season with pepper and salt and simmer for at least 30 minutes.
Stir now and then adding a bit of water if necessary. Just before removing from the heat add the chopped parsley.
Serve very hot