Octopus soup with tomatoes

A delicious, flavourful dish: the octopus cooks in its own juices without added water or salt.
INGREDIENTS FOR 2 PEOPLE
2 medium octopuses
1 carrot
1 celery stalk
Half an onion
A few parsley sprigs
1 garlic clove
A small piece of chilli
A few peppercorns
1 tin peeled tomatoes
Extra virgin olive oil
I wash the octopuses well and remove their beaks.

I put them in a pan with the vegetables in pieces, peppercorns, a little chilli and a splash of oil.

I crush the peeled tomatoes.

I add them without water or salt: the octopus releases liquid as it cooks. I cover and cook gently for an hour.

After an hour, I test with a fork; the octopuses should be tender. I remove the chilli, garlic and parsley stems.

I take the octopuses out of the sauce and set aside.

I blend the vegetables smoothly with a stick blender.

I cut the octopuses into pieces.

I add them to the sauce and bring back to the boil, then turn off and let the flavours develop. I taste and adjust the salt if needed.

I serve in terracotta bowls with toasted bread croutons and finish with a drizzle of oil.