Cook the octopus:

01. Cook the octopus in the 28cm IronPot with water, the whole onion and a pinch of salt for 40 minutes, or until tender. Reserve the cooking stock.

Prepare the rice:

02. In a saucepan, heat the olive oil and sauté the garlic and chopped onion until golden.

03. Add the peeled tomatoes and bay leaf. Cook for 5 minutes.

Incorporate the octopus:

04. Add the rice and stir well to coat in the seasoning. Add the hot octopus stock little by little, stirring occasionally.

Incorporar o polvo:

05. Cut the octopus into pieces and add to the rice when it is almost cooked.

06. Cook for another 5 minutes and adjust the seasoning.

Serve:

07. Garnish with chopped parsley and serve immediately.