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1
Set the saucepan over low heat.
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2
Pour in 6 tablespoons of the olive oil.
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3
Scatter the onion in the bottom of the pan and add the garlic.
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4
Nestle the octopus on top of the onions.
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5
Scatter the olives over the octopus.
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6
Cover and let the octopus stew in its own juices for 1 hour.
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7
Uncover the octopus, there should be a lot of liquid from the octopus in the pan.
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8
Cover and continue to stew over low heat until the octopus is very tender, about 45 minutes to 1 hour and 15 minutes more, depending on the size of the octopus.
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9
To test for doneness, stick a fork in the thickest part of the octopus, it is done if the fork slides out easily.
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10
Remove the octopus from the pot and let cool slightly.
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11
Cut the octopus into 3/4-inch chunks, skin and all.
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12
Put the octopus chunks in the skillet and pour in the contents of the saucepan as well.
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13
Taste the sauce for salt (the octopus can be very salty) and add the salt, if needed.
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14
Get the sauce simmering rapidly over medium heat and stir in the parsley.
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15
You should have 2 cups or so of braising juices in the skillet.
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16
If there's much more than that, boil to reduce the sauce
