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1
Invert head of baby octopus(if not using regular octopus, which takes longer to cook) and remove any goo and rinse heads of octopus.
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2
Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water. Pat and squeeze octopus dry in a paper/towel.
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3
Cut the octopus into large pieces(I prefer bite-size) and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two.
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4
Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer.
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5
Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.
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6
At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus -- sometimes small ones will be tender in just 30 minutes.{/p]
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7
If using full-size octopus, cover the pot again and simmer for up to another 20-45 minutes.
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8
(Octopus is done when a knife can be inserted and removed without effort, or when it doesn't taste chewy!).
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9
When you think you are about 7-10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce(if octopus tastes great, remove it and cook sauce alone at this point).
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10
To serve, add the remaining dill and parsley and black pepper. Eat this with pasta or bread either hot or at room temperature.
